Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 2 bell peppers, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 cup water
- 1 lb potatoes, peeled and cubed
Special equipment needed:
- Large skillet or wok
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook for another 2-3 minutes until softened.
4. Add the bell peppers, salt, black pepper, paprika, cumin, and coriander. Stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Add the potatoes and continue to simmer for another 20-25 minutes until the potatoes are tender and the lamb is fully cooked.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 55 minutes
Temperature:
- Medium-high heat for browning the lamb
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 32g
- Protein: 30g
Substitutions for ingredients:
- Beef can be used instead of lamb
- Sweet potatoes can be used instead of regular potatoes
- Red or yellow bell peppers can be used instead of green bell peppers
Variations:
- Add chopped tomatoes for a more saucy dish
- Use different spices for a different flavor profile, such as turmeric or cinnamon
Tips and tricks:
- Make sure to brown the lamb well for maximum flavor
- Use a large enough skillet or wok to prevent overcrowding
- Adjust the seasoning to taste
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a large bowl or on individual plates
- Garnish with fresh herbs, such as parsley or cilantro
Garnishes:
- Fresh herbs, such as parsley or cilantro
Pairings:
- Serve with a side of rice or bread
Suggested side dishes:
- Rice or bread
Troubleshooting advice:
- If the dish is too dry, add more water or broth
- If the lamb is tough, simmer for longer until tender
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is fully cooked
Food history:
- Kuurdak is a traditional Central Asian dish that is typically made with lamb or beef and potatoes
Flavor profiles:
- Savory, slightly spicy, and hearty
Serving suggestions:
- Serve hot with a side of rice or bread
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Region: Turkmen