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Kurdak from Central Asian Cuisine

Kurdak from Central Asian Cuisine

From Central Asian Cuisine: Kurdak

I will share a recipe that I love to eat during my trips to Kyrgyzstan and Kazakhstan and I think you will like it too. Although I am not sure exactly how they cook it according to traditional methods, I will write the dish known as “Kuurdak” or “Kurdak” with my own interpretation. In general, the meal consists of meat, onions and potatoes. While explaining this recipe, I will actually tell you my “Baked Potato” recipe.

Ingredients :

-500gr lamb cubed
-2 medium onions, diced
-2 large potatoes
-2 tablespoons of oil
-1 teaspoon of sugar
-1 teaspoon vinegar
-1 cup of boiled water
-1 teaspoon of salt

A pinch of chopped parsley to garnish

Kurdak from Central Asian Cuisine

Sauce for Baked Potatoes:

-1/2 teaspoon of olive oil
-1 teaspoon salt
-1 teaspoon of black pepper
-1 teaspoon of curry
-1 teaspoon ground red pepper
-1 teaspoon of cumin
-1 teaspoon of garlic powder
-1 teaspoon basil
-1 teaspoon of thyme


-You start by gracing the potatoes first. In a large bowl, you mix the potatoes cut into cubes in almost the same size as the meat and the sauce ingredients.
-You arrange the potatoes on a baking tray lined with greaseproof paper so that they do not overlap each other. You bake them in the preheated oven at 180 degrees for about 30 minutes until they are browned and cooked. (This time may be shortened or extended depending on the condition of your oven and potatoes).

-You put 2 tablespoons of oil in a not very deep pan and heat it. Then you put the meat in it and fry the meat by mixing it over high heat.

You put the chopped onions and potatoes in the container in which you sauce them, and you make them dip in this sauce.
-Then you add the sauced onions, sugar and vinegar to the meat in the pan, and mix them until the onions soften and cook them on medium heat until the meat and onions release their juices.

Kurdak from Central Asian Cuisine

-You put 1 glass of boiling water and salt in the pan, close the lid and cook the meat on low heat. (You can add a little more boiling water if your meat is not cooked enough until the water has evaporated).

When the meat is cooked and a little broth remains in the pan, you open the lid of the pan and add the cooked potatoes.
-After adding the potatoes, you cook it for another 5 minutes and let all the flavors blend together and your meal is ready.