Kaurdak
Description
The recipe won't take much time. Of course, potatoes with meat is quite a common dish, but nuances make all the difference! In addition to bright, fragrant Eastern spices—cumin, coriander, and hot pepper—the Uzbek version of kaurdak uses lamb. The meat should have some fat and bones—this makes the dish rich and aromatic. Ribs are perfect. Generous amounts of meat, potatoes, and onions. Serve hot.
Instructions
- 1
Step 1
Cut the lamb into large cubes, chop the bones. Heat the oil in a cauldron or a heavy-bottomed pan until it starts to smoke, then sear the meat on all sides until golden brown.
- 2
Step 2
Add the onion, chopped into large cubes, and sauté until golden. Then add the carrot, also diced, and cook until lightly browned. Add the first batch of spices – a lamb spice mix works perfectly. It should contain coriander, black pepper, cumin, basil, and paprika. Warm the spices in the fat until they release a rich aroma.
- 3
Step 3
Pour a cup of boiling water over the meat and simmer, covered, until tender. I had young lamb, so I simmered it for about 20-25 minutes.
- 4
Step 4
Cut the potatoes into large pieces and add them to the meat. Salt to taste and simmer over medium heat. Adjust the liquid level so that it is slightly below the level of the ingredients.
- 5
Step 5
When the potatoes are almost ready, it's time to add the second batch of spices. Add coarsely chopped garlic, ground red chili pepper, a bit of paprika, and freshly ground coriander to the kaurdak. Also sprinkle the dish with dried cilantro. If you like it spicy, add another whole chili pepper. Mix well, heat for a couple of minutes, then turn off the heat. Cover tightly with a lid and let it steep for about 20 minutes.
- 6
Step 6
Serve kaurdak hot with fresh flatbreads, herbs, and vegetables.