Ingredients with Measurements:
- 1 lb lamb, cut into small cubes
- 1 large eggplant, diced
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 cup water
- 2 tbsp tomato paste
- 2 tbsp sour cream
- Fresh parsley for garnish
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 heat.
2. Add the lamb cubes and cook until browned on all sides, stirring occasionally.
3. Add the chopped onions and minced garlic to the skillet and cook until the onions are translucent.
4. Add the diced eggplant to the skillet and cook for 5-7 minutes, stirring occasionally, until the eggplant is tender.
5. Add the salt, black pepper, paprika, and cumin to the skillet and stir to combine.
6. Pour in the water and tomato paste and stir to combine.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
8. Stir in the sour cream and cook for an additional 2-3 minutes.
9. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 12g
Protein per serving: 28g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb
- Zucchini or bell peppers can be used instead of eggplant
- Greek yogurt can be used instead of sour cream
Variations:
- Add diced potatoes to the skillet for a heartier dish
- Use different spices such as coriander or turmeric for a different flavor profile
- Add chopped tomatoes for a more tomato-based sauce
Tips and tricks:
- Make sure to brown the lamb cubes on all sides for maximum flavor
- Don't overcook the eggplant or it will become mushy
- Adjust the spices to your liking
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.
Garnishes:
Fresh parsley
Pairings:
- Serve with rice or bread to soak up the sauce
- Pair with a side salad for a complete meal
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out
- If the eggplant is too mushy, cook for a shorter amount of time
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Kuurdak is a traditional Central Asian dish made with meat and vegetables.
Flavor profiles:
Savory, slightly spicy, and tangy from the sour cream.
Serving suggestions:
Serve hot as a main dish.
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Region: Turkmenistani