Kuyrdak classic by Mirbulat Abuov

Kuyrdak is a traditional Kazakh roast containing offal (heart, liver, kidneys, lungs, spleen), less often a meat component – lamb, beef or horse meat. In the modern Kazakh version, carrots, potatoes, pumpkin, and sometimes poultry meat are used to give the dish a larger volume. This dish has a lot of names – kuurdak, kovurdak, which depend on the region of residence of a particular people.

The caloric content of the dish may depend on the fat content of the meat. This hearty dish is very easy to prepare. It is prepared in an hour. The recipe is originally designed for lamb liver, chicken and meat, but we can replace the chicken with vegetable oil, and you can take any liver. Even chicken and turkey will do. The most delicious is obtained from lamb and lamb liver. You can do it just from meat without liver. All products, as it should be in the national cuisine, are taken in any order, the quantity is given for reference. You can not stick to these proportions – it all depends on your imagination.

This oriental cuisine product can be the first and second course at the same time, fragrant and satisfying. If you cook it outdoors on firewood and in a voluminous cauldron, it will be especially delicious. This is the right kuyrdak, which is prepared from lamb offal with the addition of fat, but sometimes meat is also put in it.

Cooking process:

-Cut offal and meat into pieces;

-Melt the fat;

-We will put all the meat cuts in the cauldron, except the liver. It is added last;

-Tomatoes and onions cut, add to the cauldron;

-Then we chop carrots, bell peppers with straws and also send them to the container, mix everything;

-Chop garlic and herbs, add to vegetables, simmer for 35-40 minutes;

-Cut potatoes into cubes and put them together with the liver to the main mass. Pour water – 3/4 cup. Simmer until the potatoes are ready.

Kuyrdak with potatoes is soaked in meat juice, meat and offal become ruddy and soft, so you can consider the preparation finished.