Entree: Kazakhstan – Western Steppe Kazakhstan – Қуырдақ ➤ Quyrdaq (Traditional Kazakh pan-fried meat and offal with onions and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1 in (2.5 cm) cubes
- 8 oz (225 g) lamb liver, chopped (optional but traditional)
- 1 lb (450 g) potatoes, peeled and cut into 3/4 in (2 cm) cubes
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 3 tbsp (45 ml) rendered lamb fat or sunflower oil
- 2 cloves garlic, minced
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 bay leaf
- 1/2 cup (120 ml) water or beef broth
- Fresh parsley or dill for garnish

Instructions

1. Heat 2 tbsp (30 ml) rendered lamb fat or oil in a heavy skillet or cast-iron pan over medium-high heat. Working in batches, sear the lamb cubes until well-browned on all sides, about 6–8 minutes per batch; transfer browned meat to a plate.
2. Add remaining 1 tbsp (15 ml) fat to the pan, add the sliced onions and cook over medium heat, stirring occasionally, until softened and starting to caramelize, about 10–12 minutes.
3. Return the browned lamb to the pan with the onions; add the chopped liver (if using) and sauté briefly until the liver is no longer raw on the outside, about 3–4 minutes.
4. Stir in the potatoes, minced garlic, cumin, coriander, bay leaf, salt, and pepper. Pour in 1/2 cup (120 ml) water or broth, bring to a simmer, then reduce heat to medium-low.
5. Cover and cook, stirring occasionally, until the meat is tender and potatoes are cooked through and lightly browned, about 25–35 minutes. Uncover for the last 10 minutes to allow excess liquid to evaporate and flavors to concentrate.
6. Adjust seasoning, remove the bay leaf, and garnish with chopped parsley or dill before serving traditionally with flatbread or boiled millet.