Kuurdak

Куурдак · Kuurdak

Ingredients8

• lamb shoulder or leg, bone-in if possible, cut into chunks800 g
• lamb tail fat or lamb suet100 g
• onion400 g
• garlic4 cloves
• ground cumin1 tsp
• black pepper1 tsp
• salt1 tsp
• water100 ml

Method

1. Cut the tail fat into small pieces and render it in a heavy pot over medium heat until the cracklings are golden and the fat is liquid.
2. Add the lamb and fry, turning often, until the meat is well browned on all sides.
3. Slice the onions and add them with salt, pepper, and cumin. Cook until the onions soften and begin to brown.
4. Stir in the minced garlic and water, cover, and simmer over low heat until the lamb is tender, about 35–40 minutes.
5. Uncover and cook a few minutes more so the juices reduce and the meat glistens in the fat. Serve hot.