Entree: Kazakhstan – Almaty & Southeast – Қуырдақ Kuyrdak (Fried meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1–1.5 in (2.5–4 cm) pieces, trimmed of large silverskin
- 8 oz (225 g) lamb liver, sliced into 1/2 in (1 cm) pieces
- 4 oz (115 g) lamb tail fat or suet, diced (or substitute rendered lamb fat)
- 4 large onions (about 24 oz / 680 g), thinly sliced
- 2 medium potatoes (about 1 lb / 450 g), peeled and cut into 1/2–3/4 in (1–2 cm) cubes
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) vegetable oil (if needed)
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 g) kosher salt, adjust to taste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika (optional, for color)
- 1/2 cup (120 ml) hot water or light beef broth
- 2 tbsp (30 g) chopped fresh dill or parsley, for garnish
- Extra plain flatbread or lavash for serving (optional)

Instructions

1. Pat lamb pieces dry and season with half the salt, half the black pepper, and the cumin. Heat a wide heavy skillet or cast-iron pan over medium-high heat until hot. Add the diced lamb fat to render; when it begins to sizzle, add lamb shoulder pieces in a single layer and brown on all sides, working in batches so pieces sear rather than steam.
2. Remove browned lamb to a bowl and add the liver to the pan; sear quickly until just browned on the outside (it will finish cooking later). Remove liver and set aside with the lamb.
3. If the pan is dry, add up to 2 tbsp (30 ml) vegetable oil. Add the sliced onions and a pinch of salt and cook over medium heat, stirring occasionally, until deeply golden and caramelized, 12–18 minutes.
4. Return lamb shoulder to the pan with the onions, add the potatoes and minced garlic, then sprinkle paprika (if using) and remaining salt and pepper. Stir to combine and brown the potatoes for 4–5 minutes.
5. Pour in 1/2 cup (120 ml) hot water or light broth, scrape up browned bits, cover partially, reduce heat to medium-low, and simmer for 20–25 minutes until lamb and potatoes are tender.
6. Add the seared liver back in for the final 5 minutes of cooking; stir gently to heat through without overcooking the liver. Adjust seasoning to taste.
7. Remove from heat, sprinkle with chopped dill or parsley, and serve hot straight from the pan with flatbread or rice as traditional accompaniment.