Ingredients with Measurements:
- 1 lb lamb, cut into small cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium zucchinis, sliced
- 2 medium potatoes, peeled and cut into small cubes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup water
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet or wok
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
4. Add the sliced zucchinis and cubed potatoes to the skillet and stir to combine.
5. Season with paprika, cumin, salt, and black pepper. Stir to coat the vegetables and meat with the spices.
6. Pour in the water and stir to combine.
7. Cover the skillet and reduce the heat to low. Let the kuurdak simmer for 30-40 minutes, or until the vegetables are tender and the meat is cooked through.
8. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the lamb
Low heat for simmering the kuurdak
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 375
Fat: 22g
Carbohydrates: 18g
Protein: 26g
Sodium: 650mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Sweet potatoes can be used instead of regular potatoes.
- Bell peppers or eggplants can be used instead of zucchinis.
Variations:
- Add chopped tomatoes or tomato paste for a more saucy kuurdak.
- Add chopped bell peppers or chili peppers for a spicier kuurdak.
- Add chopped mushrooms or carrots for more vegetables.
Tips and tricks:
- Cut the lamb into small cubes to ensure even cooking.
- Use a large skillet or wok to accommodate all the ingredients.
- Stir occasionally to prevent sticking and burning.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftover kuurdak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kuurdak in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kuurdak in a large bowl or platter.
- Garnish with fresh parsley or other herbs.
Garnishes:
- Fresh parsley
- Chopped green onions
- Lemon wedges
Pairings:
- Serve with crusty bread or rice.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted carrots and parsnips
- Grilled eggplant and bell peppers
Troubleshooting advice:
- If the kuurdak is too dry, add more water or tomato paste.
- If the kuurdak is too watery, remove the lid and let it simmer uncovered until the liquid evaporates.
Food safety advice:
- Cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover kuurdak in the refrigerator and consume within 3 days.
Food history:
- Kuurdak is a traditional Central Asian dish made with lamb, potatoes, and onions.
Flavor profiles:
- Savory, spicy, and aromatic.
Serving suggestions:
- Serve the kuurdak family-style in a large bowl or platter.
- Pair with crusty bread or rice for a complete meal.
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Region: Turkmen