Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1/2 head of cabbage, chopped
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1/2 cup water
- 2 tbsp vegetable oil
- 1 tbsp butter
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
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 until softened, about 3-5 minutes.
4. Add the salt, black pepper, paprika, and cumin and stir to combine.
5. Add the chopped cabbage, potatoes, and carrots and stir to combine.
6. Pour in the water and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the vegetables are tender and the lamb is cooked through.
8. Stir in the butter until melted and well combined.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the vegetables.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 500mg
Sugar: 5g
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Sweet potatoes can be used instead of regular potatoes.
- Chicken broth can be used instead of water.
Variations:
- Add chopped tomatoes for a more tomato-based sauce.
- Add bell peppers for extra flavor and color.
- Use different spices, such as coriander, turmeric, or cinnamon.
Tips and tricks:
- Cut the lamb into small pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the ingredients, as metal utensils can damage the skillet or wok.
- Adjust the seasoning to taste, adding more salt, pepper, or spices as needed.
Storage instructions:
Store any 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, garnished with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables
- Salad
- Grilled corn
Troubleshooting advice:
- If the vegetables are not tender enough, simmer for an additional 10-15 minutes.
- If the sauce is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the lamb is cooked through to an internal temperature of 145°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kuurdak is a traditional Central Asian dish that is typically made with lamb or beef and vegetables. It is often served with bread or rice.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Turkmen