Entree: Kyrgyzstan – Southern Culinary Region – Куурдак ➤ Kuurdak (Pan-fried chunks of lamb or beef with onions and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) lamb shoulder or beef chuck, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil, or rendered lamb fat (tail fat) if available
- 2 large yellow onions, thinly sliced, about 12 oz (340 g) total
- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf (optional)
- 1/4 cup (60 ml) warm water or broth
- 2 tbsp (8 g) chopped fresh parsley or green onions for garnish

Instructions

1. Pat the meat dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp oil in a wide heavy skillet or cast-iron pan over medium-high heat until shimmering.
2. Working in batches if needed, brown the meat in the hot oil until deeply caramelized on all sides, about 6–8 minutes per batch. Transfer browned meat to a plate and set aside.
3. Add remaining 1 tbsp oil to the pan. Add the potatoes and sear, stirring occasionally, until they begin to brown, about 8 minutes. Remove and set aside with the meat.
4. Reduce heat to medium and add the sliced onions to the pan. Cook slowly, stirring, until onions are soft and beginning to caramelize, about 10–12 minutes.
5. Return the meat and potatoes to the pan with the onions. Sprinkle in the cumin, coriander (if using), remaining salt and pepper, and add the bay leaf.
6. Pour in the warm water or broth, stir to combine, cover, and simmer over low heat until the meat and potatoes are tender and flavors have melded, about 20–25 minutes. Remove lid for the last 5–8 minutes to allow the sauce to reduce and lightly brown.
7. Taste and adjust seasoning. Garnish with chopped parsley or green onions and serve hot with flatbread or rice.