Entree: Kyrgyzstan – National Cuisine – Куурдак ➤ Kuurdak (Pan-fried lamb or mutton with onions and potatoes, a hearty Kyrgyz skillet dish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) lamb shoulder or mutton, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) rendered sheep fat (tail fat) or vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin (optional)
- 2 bay leaves (optional)
- 1/4 cup (60 ml) water or broth for deglazing
- 2 tbsp (8 g) chopped fresh parsley or dill for garnish

Instructions

1. Pat the lamb cubes dry and season with salt and black pepper. Heat a large heavy skillet or cast-iron pan over medium-high heat and add the rendered sheep fat or oil. Working in batches if necessary, brown the lamb cubes on all sides until a deep crust forms, about 6–8 minutes per batch; remove browned meat and set aside.
2. In the same pan, add the sliced onions and cook over medium heat until deeply softened and caramelized, about 10–12 minutes, scraping up browned bits. Add the potatoes and return the browned lamb to the pan; sprinkle in cumin and add bay leaves if using.
3. Pour in 1/4 cup (60 ml) water or broth, stir to combine, cover the pan, and reduce heat to medium-low; simmer until potatoes are tender and meat is cooked through, about 15–20 minutes.
4. Uncover and increase heat slightly to evaporate excess liquid, stirring occasionally; continue to cook until potatoes and meat develop crisp, browned edges, about 8–10 more minutes. Adjust salt and pepper to taste.
5. Remove bay leaves, garnish with chopped parsley or dill, and serve hot from the skillet with flatbread or boiled grain as preferred.