Entree: Kazakhstan – Southern Kazakhstan – Қуырдақ ➤ Quyrdaq (Rustic pan-fried spiced meat with onions and potatoes common in Kazakh home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (700 g) lamb shoulder, cut into 1-inch (2.54 cm) pieces
- 3 tbsp (45 ml) rendered lamb fat or vegetable oil
- 2 large (14 oz (400 g)) yellow onions, thinly sliced
- 2 medium (12 oz (350 g)) potatoes, peeled and cut into 1-inch (2.54 cm) cubes
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) freshly ground black pepper
- 1.5 tsp (8 g) kosher salt, adjust to taste
- 1/2 cup (120 ml) water or stock, as needed
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh dill or parsley for finishing
- Optional: 1 tbsp (15 ml) lemon juice or vinegar to brighten

Show original ingredient measurements

- 1.5 lb (700 g) lamb shoulder, cut into 1-inch pieces
- 3 tbsp (45 ml) rendered lamb fat or vegetable oil
- 2 large (14 oz / 400 g) yellow onions, thinly sliced
- 2 medium (12 oz / 350 g) potatoes, peeled and cut into 1-inch cubes
- 4 cloves (12 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) freshly ground black pepper
- 1.5 tsp (8 g) kosher salt, adjust to taste
- 1/2 cup (120 ml) water or stock, as needed
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh dill or parsley for finishing
- Optional: 1 tbsp (15 ml) lemon juice or vinegar to brighten

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat a heavy skillet or cast-iron pan over medium-high heat and add the rendered lamb fat or oil until hot.
2. Pat the lamb pieces dry, season with 1/2 tsp (2.5 ml) salt and 1/2 tsp (2.5 ml) pepper, and sear in batches until deeply browned on all sides; remove and set aside.
3. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook, stirring occasionally, until deep golden and caramelized, about 12–15 minutes.
4. Add the garlic, cumin, coriander, and paprika; cook 1 minute until fragrant.
5. Return the lamb to the pan, add the potato cubes, bay leaves, remaining salt and pepper, and pour in 1/2 cup (120 ml) water or stock. Stir to combine.
6. Cover partially and simmer over medium-low heat until potatoes and lamb are tender, about 20–25 minutes; uncover for the last 5–10 minutes to evaporate excess liquid and crisp the edges.
7. Taste and adjust seasoning; finish with chopped dill or parsley and a splash of lemon juice or vinegar if using. Serve hot.

1. Heat a heavy skillet or cast-iron pan over medium-high heat and add the rendered lamb fat or oil until hot.
2. Pat the lamb pieces dry, season with 1/2 tsp salt and 1/2 tsp pepper, and sear in batches until deeply browned on all sides; remove and set aside.
3. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook, stirring occasionally, until deep golden and caramelized, about 12–15 minutes.
4. Add the garlic, cumin, coriander, and paprika; cook 1 minute until fragrant.
5. Return the lamb to the pan, add the potato cubes, bay leaves, remaining salt and pepper, and pour in 1/2 cup water or stock. Stir to combine.
6. Cover partially and simmer over medium-low heat until potatoes and lamb are tender, about 20–25 minutes; uncover for the last 5–10 minutes to evaporate excess liquid and crisp the edges.
7. Taste and adjust seasoning; finish with chopped dill or parsley and a splash of lemon juice or vinegar if using. Serve hot.