Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb mushrooms, sliced
- 2 potatoes, peeled and cubed
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 cup water
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or wok
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.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the mushrooms and cook until they release their liquid and start to brown.
5. Add the potatoes, cumin, paprika, salt, and pepper. 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 potatoes are tender and the lamb is cooked through.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the lamb and cooking the vegetables, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 360
Fat: 18g
Carbohydrates: 23g
Protein: 26g
Sodium: 120mg
Sugar: 3g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Any type of mushroom can be used.
- Sweet potatoes or carrots can be used instead of regular potatoes.
Variations:
- Add chopped bell peppers or tomatoes for extra flavor and color.
- Use different spices, such as coriander or turmeric, to change the flavor profile.
- Add a dollop of sour cream or yogurt on top for a creamy finish.
Tips and tricks:
- Cut the lamb and potatoes into small pieces to ensure even cooking.
- Don't overcrowd the skillet or wok, as this will prevent the ingredients from browning properly.
- Use a lid to cover the skillet or wok while simmering to keep the moisture in and prevent the dish from drying out.
Storage instructions:
Leftovers can be stored 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 individual bowls or on a large platter for family-style dining.
Garnishes:
Fresh parsley, chopped scallions, or a sprinkle of paprika.
Pairings:
Serve with a side of rice or bread to soak up the flavorful sauce.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Steamed green beans
Troubleshooting advice:
- If the dish is too dry, add a splash of water or broth to loosen it up.
- If the lamb is tough, simmer for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Kuurdak is a traditional Central Asian dish that originated in Kazakhstan. It is typically made with lamb or beef, potatoes, onions, and spices.
Flavor profiles:
This dish is savory and hearty, with a rich umami flavor from the mushrooms and lamb. The spices add warmth and depth to the dish.
Serving suggestions:
Serve hot with a side of rice or bread for a satisfying meal.
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Region: Turkmen