Kuyrdak in Kazakh

Delicious and nutritious dish of vegetables and meat. Kazakh-style mutton kuyrdak has a particularly aromatic taste, which is emphasized by zira. This is both the first and the second in one cauldron, a cross between a thick, rich soup and stewed potatoes with meat and vegetables.

naniki

Recipe author

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Composition / ingredients

Servings:

Lamb

500

Potatoes

500

Carrots

200

Onion

100

Sunflower oil

Zira

Ground coriander

to taste

Salt

to taste

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 32 % 6 g

Carbohydrates 37 % 7 g

103 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to make a kuyrdak? Prepare the products according to the list. Spices can be selected according to your taste, but the mandatory ingredient is cumin, it is she who gives the dish a special flavor. Wash the vegetables and meat and dry them with paper towels. Peel the vegetables.
Step 2:
Cut the meat into pieces. Put a deep frying pan or cauldron on the stove, pour vegetable oil into it, heat it up. Fry the meat in preheated oil, trying to do it evenly, stirring it with a spatula.
Step 3:
Cut peeled onions into half rings, and carrots into large pieces.
Step 4:
Add vegetables to the fried meat. Pour in the dry spices, mix. Fry everything together for 10 minutes, then add a glass of boiling water.
Step 5:
Cut the peeled potatoes into large slices.
Step 6:
Lower the potatoes into the cauldron, add water to the potato level. Cover the cauldron with a lid and cook everything under the lid on low heat until ready. Check the readiness by simply tasting the vegetables. Salt and pepper to taste. Please note that you can change the thickness of the dish for yourself by adding water.
Step 7:
Serve kuyrdak in Kazakh style hot with fresh herbs. Enjoy your meal!

Kuyrdak is a common roast of meat or offal among the peoples of Central Asia. Experts say that without cumin seeds, the dish has absolutely the wrong taste, so try to find exactly this spice if you want to get an idea of the dish itself.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.