Ingredients with Measurements:
- 1 lb lamb or beef, cut into small cubes
- 2 large onions, chopped
- 4 medium potatoes, peeled and cubed
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 cup water
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 chopped onions and sauté for 2-3 minutes until they become translucent.
3. Add the cubed lamb or beef and cook for 5-7 minutes until browned on all sides.
4. Add the cubed potatoes, salt, black pepper, paprika, and cumin. Stir well to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low, cover the skillet or wok, and let the kuurdak simmer for 30-40 minutes until the meat and potatoes are tender.
7. Remove the lid and continue cooking for another 10-15 minutes until the liquid has evaporated and the meat and potatoes are golden brown and crispy.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering and browning
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Lamb or beef can be substituted with chicken or pork.
- Potatoes can be substituted with sweet potatoes or carrots.
- Vegetable oil can be substituted with olive oil or butter.
Variations:
- Add chopped bell peppers or tomatoes for extra flavor and color.
- Use different spices such as turmeric, coriander, or cinnamon.
- Add a dollop of sour cream or yogurt on top before serving.
Tips and tricks:
- Cut the meat and potatoes into small, bite-sized pieces for even cooking.
- Don't overcrowd the skillet or wok, cook in batches if necessary.
- Use a lid to keep the moisture in while simmering, and remove the lid to let the liquid evaporate while browning.
Storage instructions:
Store leftover kuurdak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kuurdak in a skillet or wok over medium heat until heated through.
Presentation ideas:
Serve the kuurdak in a large bowl or platter, garnished with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve the kuurdak with a side of rice or bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Steamed green beans
Troubleshooting advice:
- If the kuurdak is too dry, add a splash of water or broth to loosen it up.
- If the kuurdak is too watery, remove the lid and let the liquid evaporate while browning.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F (63°C) for beef and lamb, and 165°F (74°C) for chicken and pork.
- Wash your hands and all surfaces and utensils that come into contact with raw meat.
Food history:
Kuurdak is a traditional Central Asian dish that originated in Kazakhstan and is also popular in Kyrgyzstan and Uzbekistan. It is typically made with lamb or beef, potatoes, onions, and spices, and is cooked in a large skillet or wok.
Flavor profiles:
Savory, spicy, and hearty.
Serving suggestions:
Serve the kuurdak as a main dish for lunch or dinner.
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Region: Turkmenistani