Ingredients with Measurements:
- 1 lb lamb, cut into small cubes
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 tbsp butter
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the chopped carrots and potatoes to the skillet and stir to combine.
5. Season with salt, black pepper, and paprika.
6. Pour in the beef broth and tomato paste and stir to combine.
7. Cover the skillet and simmer for 20-25 minutes until the vegetables are tender and the lamb is cooked through.
8. In a small bowl, mix together the flour and butter to form a paste.
9. Add the paste to the skillet and stir to thicken the sauce.
10. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the lamb and sautéing the vegetables. Simmer on low heat for 20-25 minutes.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 23g
Protein: 32g
Sodium: 900mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Sweet potatoes or parsnips can be used instead of regular potatoes.
- Vegetable broth can be used instead of beef broth.
Variations:
- Add chopped bell peppers or zucchini for extra vegetables.
- Use different spices such as cumin or coriander for a different flavor profile.
- Add a can of chickpeas for extra protein and fiber.
Tips and tricks:
- Cut the lamb into small cubes to ensure even cooking.
- Use a wooden spoon to stir the ingredients to prevent scratching the skillet.
- Make sure to simmer the skillet on low heat to prevent burning.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kuurdak with Carrots in a large serving dish and garnish with fresh parsley.
Garnishes:
Fresh parsley or cilantro can be used as a garnish.
Pairings:
This dish pairs well with a side of rice or bread.
Suggested side dishes:
- Naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, add more flour and butter to thicken it.
- If the vegetables are not tender, simmer the skillet for a few more minutes until they are cooked through.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kuurdak is a traditional Central Asian dish that is typically made with lamb or beef and vegetables.
Flavor profiles:
This dish has a savory and slightly spicy flavor profile.
Serving suggestions:
Serve the Kuurdak with Carrots as a main course for dinner or lunch.
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Region: Turkmen