Kazakh Kuyrdak: Aromatic Lamb and Vegetable Stew

A tasty and nutritious dish of vegetables and meat. Kuyrdak in Kazakh lamb has a particularly aromatic taste, which is emphasized by cumin. This is both the first and the second in one cauldron, something between a thick, rich soup and stewed potatoes with meat and vegetables.
cook time: 1h 20 min
Ivy Ramsay
Kazakh Kuyrdak: Aromatic Lamb and Vegetable Stew

Nutrition Facts (per serving)

103
Calories
6g
Fat
7g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground coriander to taste
Zira 3 g
Water 2 cup
Potato 500 g
Carrot 200 g
Bulb onions 100 g
Sunflower oil 50 g
Mutton 500 g

Recipe instructions

Step 1

Step 1
How to make a kuyrdak? Prepare the ingredients according to the list. You can choose the spices according to your taste, but the obligatory ingredient is cumin, which gives the dish a special aroma. Wash vegetables and meat and dry with paper towels. Peel the vegetables.

Step 2

Step 2
Cut the meat into pieces. Place a deep frying pan or cauldron on the stove, pour vegetable oil into it, and heat it. Fry the meat in hot oil, trying to do it evenly, stirring it with a spatula.

Step 3

Step 3
Cut the peeled onions into half rings and the carrots into large pieces.

Step 4

Step 4
Add vegetables to fried meat. Add dry spices and stir. Fry everything together for 10 minutes, then add a glass of boiling water.

Step 5

Step 5
Cut the peeled potatoes into large slices.

Step 6

Step 6
Place the potatoes in the cauldron, add water to the level of the potatoes. Cover the cauldron with a lid and cook everything under the lid over low heat until done. Check readiness by simply tasting the vegetables. Salt and pepper to taste. Please note that you can change the thickness of the dish to suit yourself by adding water.

Step 7

Step 7
Serve Kazakh kuyrdak hot with fresh herbs. Bon appetit!

Additional rubrics

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