Entree: Ukraine – Crimean Tatar Cuisine – Kuurdak (Pan-fried chunks of lamb with onions and potatoes cooked until deeply browned and savory)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 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, approx. 10 oz (280 g), thickly sliced
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cloves garlic, minced
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) sweet paprika
- 1 bay leaf
- 1 cup (240 ml) hot water or light beef broth
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat a heavy large skillet or cast-iron pan over medium-high heat and add the lamb fat or oil until shimmering.
2. Add the lamb pieces in a single layer (work in batches if needed) and brown well on all sides, about 6–8 minutes per batch; transfer browned meat to a plate.
3. Reduce heat to medium, add the sliced onions to the pan and cook, stirring occasionally, until they are soft and beginning to caramelize, about 10–12 minutes.
4. Return the browned lamb to the pan, add the cubed potatoes and minced garlic, sprinkle with salt, pepper, cumin, and paprika, and stir to combine.
5. Tuck in the bay leaf and pour in the hot water or broth, scraping any browned bits from the pan; bring to a simmer, then cover and cook over low heat until the meat and potatoes are tender, about 25–30 minutes.
6. Remove the lid, raise heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and the meat and potatoes are well browned and slightly crisped, about 8–12 minutes.
7. Taste and adjust seasoning, discard the bay leaf, sprinkle with chopped parsley, and serve hot.