Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 cup water
- 1 lb potatoes, peeled and chopped into small cubes
- 1 tbsp fresh parsley, chopped
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the chopped tomatoes, salt, black pepper, paprika, and cumin. Stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
7. Add the chopped potatoes and continue to simmer for an additional 30 minutes, or until the potatoes are tender and the lamb is cooked through.
8. Remove from heat and sprinkle with fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat: 22g
Carbohydrates: 26g
Protein: 31g
Sodium: 660mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Potatoes can be substituted with carrots or sweet potatoes.
- Fresh parsley can be substituted with cilantro or dill.
Variations:
- Add bell peppers or zucchini for extra vegetables.
- Use canned tomatoes instead of fresh for a quicker preparation.
- Add a dollop of sour cream or yogurt on top before serving.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the lamb into bite-sized pieces.
- Stir occasionally to prevent sticking to the bottom of the pot.
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 individual bowls or on a large platter for family-style dining.
Garnishes:
Sprinkle with additional fresh parsley or cilantro before serving.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Grilled corn on the cob
Troubleshooting advice:
- If the mixture is too dry, add more water as needed.
- If the lamb is tough, simmer for an additional 15-20 minutes until tender.
Food safety advice:
- Cook lamb 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 and potatoes, and sometimes includes other vegetables like carrots or bell peppers.
Flavor profiles:
Kuurdak with tomatoes is a savory and slightly spicy dish with a rich tomato flavor. The lamb is tender and flavorful, and the potatoes add a hearty texture.
Serving suggestions:
Serve with a side of steamed rice or crusty bread for a complete meal.
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Region: Turkmen