Entree: Kazakhstan – Northern Kazakhstan – Курдак ➤ Kuurdak (Pan-fried spiced meat with onions and potatoes typical of Kazakh home cooking)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1.5 lb (700 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) rendered lamb fat or vegetable oil
- 2 large onions, thinly sliced
- 3 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb/450 g)
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 1/2 tsp (8 g) salt, or to taste
- 1 bay leaf
- 2 tbsp (30 ml) water or beef broth
- 2 tbsp (8 g) chopped fresh parsley or dill for garnish

Instructions

1. Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the rendered lamb fat or oil and sear the lamb pieces in a single layer until well browned on all sides, about 6–8 minutes; work in batches to avoid steaming. Remove browned meat and set aside.
2. Reduce heat to medium, add the sliced onions to the pan and cook, stirring, until they begin to caramelize, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
3. Add the potato cubes to the pan with the onions, sprinkle the cumin, ground coriander, black pepper, and salt, and stir to coat. Return the browned lamb to the pan, nestle in the bay leaf, add 2 tablespoons water or broth, then cover and simmer gently until the potatoes and meat are tender, about 20–25 minutes.
4. Uncover and increase heat to medium-high to evaporate excess liquid and crisp the meat and potatoes, stirring occasionally, until edges are browned and slightly crunchy, another 5–7 minutes. Taste and adjust seasoning.
5. Remove the bay leaf, transfer to a serving platter, and garnish with chopped parsley or dill. Serve hot with flatbread or boiled grain typical of the region.