Kuurdak - Kyrgyz Delight

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 medium potatoes, peeled and cubed 4 medium potatoes, peeled and cubed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• Fresh cilantro or dill, for garnish Fresh cilantro or dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the lamb and beef to the skillet and cook until browned on all sides. Remove the meat from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onions and cook until they become translucent and slightly caramelized.
4. 4.
   Add the minced garlic, paprika, cumin, coriander, salt, and black pepper to the skillet. Stir well to coat the onions with the spices.
5. 5.
   Return the meat to the skillet and mix it with the onions and spices.
6. 6.
   Add the cubed potatoes to the skillet and stir to combine all the ingredients.
7. 7.
   Reduce the heat to medium-low, cover the skillet, and let the Kuurdak simmer for about 30 minutes, or until the potatoes are tender and the flavors have melded together.
8. 8.
   Once cooked, remove the skillet from the heat and let it rest for a few minutes.
9. 9.
   Garnish with fresh cilantro or dill before serving.

Treat your ingredients with care...

• Lamb and beef — For the best results, choose cuts of meat that are tender and well-marbled. Trim any excess fat before cutting into bite-sized pieces to ensure a leaner dish.

Tips & Tricks

• For a smokier flavor, you can add a pinch of smoked paprika to the spice mix.
• If you prefer a spicier kick, add a dash of chili powder or red pepper flakes.
• Serve Kuurdak with a side of tangy yogurt or a fresh cucumber salad to balance the richness of the dish.
• Leftovers can be enjoyed the next day and taste even more flavorful as the spices have had time to meld together.
• Experiment with different herbs for garnish, such as parsley or mint, to add your own twist to the dish.

Serving advice

Serve Kuurdak hot, straight from the skillet, for the best experience. Accompany it with warm bread or steamed rice to soak up the delicious juices.

Presentation advice

Present Kuurdak in a large, shallow serving dish to showcase the beautiful colors and textures of the dish. Garnish with a sprinkle of fresh herbs for an added touch of elegance.