Kuurdak
Kuurdak (куурдак) is a traditional Kyrgyz dish and one of the oldest recipes found in Central Asia.
Ingredients
| 15 ml | oil (vegetable or sunflower) | |
| 500 g | beef or lamb with fat (cut into bite sized pieces) | |
| 1 | large onion (separate 3/4 and 1/4) | |
| 4 | medium sized potatoes | |
| 15 g | garlic (2-4 cloves) | |
| 1 cup | 240 ml | water |
| 1 bunch | green onions | |
| to taste | salt & pepper |
Instructions
- Slice one large onion into strings or rings (separate 3/4 of the onion for cooking and 1/4 of the onion for topping).
- Chop cloves of garlic into small pieces.
- Slice 500 g of beef or lamb into bite sized pieces (3 cm cubes work perfectly).
- Add salt and pepper to the meat (about 1/4 tsp each).
- Peel and chop 4 medium-sized potatoes into 3 cm cubes.
- Sauté meat in 15 ml oil, in a large pot until seared on all sides.
- Add 3/4 onion and garlic to the pot and sauté until onions are golden brown.
- Add potato pieces to the pot, then pour 1 cup of water into the pot.
- Cover and let cook for 30 minutes. Check the water of the pot occasionally, add more water if needed. When the potato pieces and meat are soft, the dish is ready!
- Plate dish and top with remaining 1/4 onion slices.
- Add additional salt and pepper if needed.