Entree: Kyrgyzstan – Northern Culinary Region – Куурдак ➤ Kuurdak (Pan-fried seasoned lamb and potatoes with onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 tbsp (45 ml) lamb fat or vegetable oil
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (6 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) beef or lamb broth or water
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat 2 tablespoons of the fat or oil in a heavy skillet or Dutch oven over medium-high heat. Add the lamb in a single layer and brown on all sides, about 6–8 minutes. Remove the lamb and set aside.
2. Add the remaining 1 tablespoon fat to the pan. Add the potato cubes and cook, turning occasionally, until they develop a golden crust, about 8–10 minutes.
3. Push the potatoes to the side, add the sliced onions to the pan, and cook until soft and beginning to caramelize, about 6–8 minutes.
4. Return the browned lamb to the pan with the potatoes and onions. Stir in the minced garlic, ground cumin, salt, and black pepper.
5. Pour in the broth or water, bring to a simmer, then reduce heat to low, cover, and cook until the lamb is tender and potatoes are cooked through, about 25–30 minutes.
6. Remove the lid, raise the heat to medium-high, and cook uncovered for 5–8 minutes to reduce liquid and crisp the edges of the meat and potatoes, stirring occasionally to brown evenly.
7. Adjust seasoning to taste, sprinkle with chopped parsley, and serve hot.