Kazakh-style kaurdak
Description
The dish is prepared without unnecessary complications. Traditionally, it is made during livestock slaughter to quickly and heartily feed the workers. In some regions, it is made only from meat, in others—only from offal. I suggest a mixed version: the dish includes both meat and offal. We'll prepare it using beef or lamb. The dish turns out quite rich and fatty, so I recommend serving hot tea right after the meal :) Enjoy! The dish is ready—serve it at the table.
Instructions
- 1
Step 1
Cut the tail fat into cubes and place in a cauldron or deep frying pan to render.
- 2
Step 2
Cut the meat, heart, and liver into thin strips or small pieces.
- 3
Step 3
Peel the onion and slice it into half-rings.
- 4
Step 4
Remove the cracklings from the tail fat and place the pieces of meat and heart into the cauldron, add onion, and fry over medium heat for about 20 minutes, remembering to stir occasionally. Then add pieces of liver and fry for another 5 minutes.
- 5
Step 5
Peel the potatoes, wash them, and cut into small slices or cubes.
- 6
Step 6
Add the potatoes to the cauldron and pour in water or broth. The amount of water is up to you: less or more. I added approximately 250 ml.
- 7
Step 7
Add salt, black pepper. You can also add a couple of garlic cloves, herbs, and a bay leaf. Mix, cover with a lid, and simmer over low heat for about 30 minutes.