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Kuurdak Recipe – How to Make Kuurdak?

Kuurdak is a traditional Kyrgyz dish made from fried meat, offal and onions. Meat and offal are fried with onions and various spices, and different types of meat can be used, such as beef, mutton, horse meat and in some cases poultry.

Kuurdak Recipe – How to Make Kuurdak

The dish is sometimes enriched with the addition of potatoes, carrots and zucchini. It is prepared when guests are in a hurry or right after shearing the sheep, when no one is in a hurry, and after kuurda comes the famous fivebarmak, which is the main dish.

There are several versions of kuurdak, one of which is called black kuurdak or black kuurdak, it is made only with meat and without onions. Frozen kuurdak, in which meat pieces are fried in sheep fat without coming into contact with air, keep the meat fresh for a long time.

The latter was invented by ancient nomads who used sheep fat to preserve meat.

Kuurdak Recipe

Materials Required for the Tail
2 carrots, sliced ​​into large chunks or sliced ​​into matchsticks
5 potatoes, quartered or thickly sliced
2 onions sliced ​​into thin long pieces
500 g minced beef or lamb
4 cloves of garlic
3 tablespoons of oil
Salt and pepper

How To Make Kuurdak

Heat the oil in a pan and fry the meat. (about 10 minutes). Once the water has evaporated, add 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Add the onion to the meat and fry until soft. (about 7-8 minutes)

Mix the carrots with the meat mixture and sauté until soft. (up to 10 minutes)

Add the potatoes and mix well.

Add 2 cups beef stock or water and 1 bay leaf. Bring to a boil, cover with a lid. Cook on low heat and cook for 20 minutes until the potatoes are tender and cooked through.