Kuurdak (Stewed Meat, Onions and Potatoes) is a traditional Kyrgyz (from Kyrgyzstan) recipe for a classic stew of meat, potatoes and onions served topped with raw onion and spring onion. The full recipe is presented here and I hope you enjoy this classic Kyrgyz version of: Stewed Meat, Onions and Potatoes (Kuurdak).
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Kuurdak (куурдак) is a traditional Kyrgyz dish and one of the oldest recipes found in Central Asia. It is eaten throughout Central Asia and particularly beloved as a national dish in Kyrgyzstan.
This stewed meat dish is one of the easiest and simplest recipes to make. Traditionally, the meat used is mutton (lamb), horse, and/or organ meat cooked in plenty of fat from the animal. Nowadays, you can use whatever meat you like or have on hand, such as beef or chicken, however, fatty meat works best in this dish as the animal fat coats the meat and gives the dish it’s most traditional, lovely flavour.
Kuurdak gets its name from the Kyrgyz word куурулган (kuurulgan), which refers to something 'roasted' or 'fried'. This is exactly what the dish is.
Ingredients:
1 tbsp oil (vegetable or sunflower)
500g mutton, lamb (or beef) cut into bite-sized pieces (about 8cm cubes)
1 large onion, sliced into thin rings or strips (divide into ¾ and ¼)
4 medium-sized potatoes, peeled and cut into 8cm pieces
2–4 garlic cloves, finely chopped
250ml water
1 bunch spring onions, finely chopped
Salt and freshly-ground black Pepper, to taste
Method:
Season the meat with salt and black pepper.
Place a large pan over medium heat. Once hot, add the 1 tbsp oil and use to fry the meat until nicely browned on all sides.
Add in 3/4 of the onion and the garlic frying for about 8 minutes, or until the onion pieces are golden.
Add the potato pieces then pour in 250ml water.
Cover and cook for 30 minutes, checking frequently to ensure the liquid level does not fall too low (top up with boiling water as needed).
Cook until the meat and the potatoes are tender.
Turn the contents of the pan onto a warmed dish, garnish with the spring onions and remaining onion slices. Season with salt and black pepper, then serve.
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