Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups frozen peas
- 3 potatoes, peeled and cubed
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 cup water
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon
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, stirring occasionally.
3. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. Add the cubed potatoes, frozen peas, salt, black pepper, paprika, and cumin to the skillet. Stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes or until the potatoes are tender.
7. Remove the lid and increase the heat to medium-high. Cook for an additional 5-10 minutes or until the liquid has evaporated and the potatoes and lamb are crispy.
8. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium-high heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Beef can be substituted for lamb
- Fresh peas can be substituted for frozen peas
- Sweet potatoes can be substituted for regular potatoes
Variations:
- Add diced carrots or bell peppers for extra flavor and color
- Use chicken instead of lamb or beef for a lighter version
- Add a dash of hot sauce or red pepper flakes for a spicier version
Tips and tricks:
- Make sure to brown the lamb well to develop a rich flavor
- Use a wooden spoon to stir the ingredients to prevent the potatoes from breaking apart
- If the liquid has not evaporated after 40 minutes, remove the lid and increase the heat to medium-high to speed up the process
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, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Rice pilaf
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled corn
- Garlic bread
Troubleshooting advice:
- If the liquid has not evaporated after 40 minutes, remove the lid and increase the heat to medium-high to speed up the process
- If the potatoes are not tender after 40 minutes, add more water and continue cooking until tender
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 that originated in Kazakhstan. It is typically made with lamb or beef and potatoes, and is often served with bread or rice.
Flavor profiles:
Savory, hearty, and slightly spicy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Turkmen
Taste: Savory, Tangy, Herbaceous, Earthy, Spicy