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Name: Kuurdak
Total time: 1 h
Yield: Serves 4
Cuisine: Kyrgyzstan
Ingredients: 800 g lamb shoulder or leg, bone-in if possible, cut into chunks; 100 g lamb tail fat or lamb suet; 400 g onion; 4 cloves garlic; 1 tsp ground cumin; 1 tsp black pepper; 1 tsp salt; 100 ml water

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Kyrgyzstan1 hServes 4já preparado

Kuurdak

Куурдак · Kuurdak

Ingredientes8

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

carnelegumetempero e molhooutros

Modo de preparo

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.
Add the lamb and fry, turning often, until the meat is well browned on all sides.
Slice the onions and add them with salt, pepper, and cumin. Cook until the onions soften and begin to brown.
Stir in the minced garlic and water, cover, and simmer over low heat until the lamb is tender, about 35–40 minutes.
Uncover and cook a few minutes more so the juices reduce and the meat glistens in the fat. Serve hot.