Ingredients with Measurements:
- 1 lb lamb shoulder, cut into small pieces
- 3 medium-sized potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp tomato paste
- 1 cup water
- Fresh parsley, chopped (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-high heat.
2. Add the lamb pieces and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the cubed potatoes, salt, black pepper, paprika, and cumin to the skillet and stir to combine.
5. Add the tomato paste and water to the skillet and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
7. Simmer the kuurdak for 30-40 minutes, or until the potatoes are tender and the lamb is cooked through.
8. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the kuurdak.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 21g
Protein: 26g
Sodium: 500mg
Substitutions for ingredients:
- Beef or chicken can be substituted for lamb.
- Sweet potatoes or carrots can be substituted for regular potatoes.
- Olive oil or canola oil can be substituted for vegetable oil.
Variations:
- Add chopped bell peppers or tomatoes for extra flavor and color.
- Use different spices, such as coriander or turmeric, to change up the flavor profile.
- Add a dollop of sour cream or yogurt on top for a creamy finish.
Tips and tricks:
- Cut the lamb into small pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the kuurdak, as metal utensils can damage the skillet.
- Adjust the seasoning to taste, adding more salt or spices as needed.
Storage instructions:
Leftover kuurdak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kuurdak in a skillet over medium heat and cook until heated through, stirring occasionally.
Presentation ideas:
Serve the kuurdak in a large bowl or on a platter, garnished with chopped fresh parsley.
Garnishes:
Fresh parsley or cilantro can be used as a garnish.
Pairings:
Kuurdak pairs well with crusty bread or rice.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the kuurdak is too dry, add more water or tomato paste to the skillet.
- If the lamb is tough, cook it for a longer period of time until it is tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Kuurdak is a traditional dish from Central Asia, particularly Kazakhstan and Kyrgyzstan. It is typically made with lamb or beef and potatoes, and is often served with bread or rice.
Flavor profiles:
Kuurdak is a savory and hearty dish, with flavors of lamb, potatoes, and spices like cumin and paprika.
Serving suggestions:
Serve the kuurdak family-style in a large bowl or on a platter, with bread or rice on the side.
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Region: Turkmenistani