Entree: Russia – Cossack Cuisine – Курдак ➤ Kuurdak (Pan-fried seasoned lamb and potatoes cooked in rendered fat, a hearty Cossack-style meat-and-potato skillet)

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

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) rendered lamb fat or lard
- 2 large onions, approx. 10 oz (280 g), thinly sliced
- 1 lb (450 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 3 cloves garlic, minced
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (5 ml) ground black pepper
- 1/2 tsp (1 g) ground coriander
- 2 bay leaves
- 1 cup (240 ml) beef or lamb broth (or water)
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

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

1. Pat the lamb pieces dry and season with 1 tsp (5 ml) of the salt and 1/2 tsp (2.5 ml) of the black pepper. Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot.
2. Add the rendered lamb fat and brown the lamb in batches, 4–6 minutes per side, until richly caramelized; transfer browned pieces to a plate.
3. Reduce heat to medium and add the sliced onions to the pan. Cook, stirring occasionally, until deeply golden and softened, 8–10 minutes.
4. Return all the lamb to the pan with the potatoes and minced garlic. Sprinkle in the remaining salt, pepper and ground coriander; stir to combine.
5. Pour in the broth, add the bay leaves, bring to a simmer, then reduce heat to low, cover and cook until the potatoes are tender and meat is fork-tender, about 20–25 minutes.
6. Remove the lid and increase heat to medium-high to evaporate excess liquid and brown the potatoes and meat, stirring occasionally, 5–8 minutes more. Stir in the apple cider vinegar, adjust seasoning, sprinkle with chopped parsley, and serve hot.

1. Pat the lamb pieces dry and season with 1 tsp of the salt and 1/2 tsp of the black pepper. Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot.
2. Add the rendered lamb fat and brown the lamb in batches, 4–6 minutes per side, until richly caramelized; transfer browned pieces to a plate.
3. Reduce heat to medium and add the sliced onions to the pan. Cook, stirring occasionally, until deeply golden and softened, 8–10 minutes.
4. Return all the lamb to the pan with the potatoes and minced garlic. Sprinkle in the remaining salt, pepper and ground coriander; stir to combine.
5. Pour in the broth, add the bay leaves, bring to a simmer, then reduce heat to low, cover and cook until the potatoes are tender and meat is fork-tender, about 20–25 minutes.
6. Remove the lid and increase heat to medium-high to evaporate excess liquid and brown the potatoes and meat, stirring occasionally, 5–8 minutes more. Stir in the apple cider vinegar, adjust seasoning, sprinkle with chopped parsley, and serve hot.