Entree: Turkmenistan – Northern Culinary Region – Kuurdak (Traditional pan-fried seasoned lamb and onions, often browned until richly caramelized)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) lamb shoulder or mutton, trimmed and cut into 1–1.5 inch pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 3 tbsp (45 ml) lamb fat or vegetable oil
- 2 large onions, thinly sliced (about 10–12 oz / 300–340 g total)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground coriander (optional)
- 1 bay leaf
- 1 cup (240 ml) beef or lamb broth, or water
- 2 medium potatoes, peeled and cubed (optional), about 1 lb (450 g)
- Fresh parsley or dill for garnish

Instructions

1. Pat the lamb pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp lamb fat or oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering.
2. Brown the lamb in batches without crowding, turning to get a deep golden crust, about 6–8 minutes per batch. Remove browned pieces and set aside.
3. Reduce heat to medium, add the sliced onions to the pan and cook slowly until deep golden and caramelized, about 12–15 minutes. Add minced garlic for the last 1–2 minutes.
4. Return lamb to the pan, sprinkle in 1 tsp cumin, 1/2 tsp coriander (if using), and add the bay leaf. Stir to combine.
5. If using potatoes, add the cubed potatoes now. Pour in 1 cup broth or water to come about halfway up the meat and potatoes. Bring to a simmer, cover, and cook gently until meat is tender and liquid has mostly evaporated, about 30–40 minutes. Remove lid for the final 10 minutes to brown and crisp the meat and potatoes further.
6. Taste and adjust salt and pepper. Garnish with chopped parsley or dill and serve hot with flatbread or plain pilaf.