Kuurdak

Name: Kuurdak
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkmen
Ingredients: 500g lamb, cubed; 200g lamb liver, cubed; 2 large onions, sliced; 3 medium potatoes, cubed; 3 tbsp sunflower oil; 1 tsp cumin; 1 tsp black pepper; 1 tsp salt; Fresh dill for garnish

Kuurdak (koor-DAHK)

Fried Lamb with Organs

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 458 kcal

A robust pan-fried dish of lamb meat and offal cooked with onions, potatoes, and spices until crispy and intensely savory.

Nutrition & Info

Protein 32.0g

Carbs 24.0g

Fat 26.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large cast-iron skillet or kazan sharp knife serving platter

Presentation Guide

Vessel: cast-iron skillet or platter

Garnishes: fresh dill

Accompaniments: chorek flatbread, pickled vegetables

Ingredients

500g lamb, cubed
200g lamb liver, cubed
2 large onions, sliced
3 medium potatoes, cubed
3 tbsp sunflower oil
1 tsp cumin
1 tsp black pepper
1 tsp salt
Fresh dill for garnish

Instructions

1
Heat oil in a large heavy skillet or kazan until very hot then add cubed lamb and sear on all sides until deeply browned.
2
Add cubed liver and cook for five minutes until browned on the outside but still slightly pink in the center.
3
Add sliced onions and cubed potatoes and continue frying for fifteen minutes until the potatoes are golden and cooked through.
4
Season with cumin, salt, and black pepper then toss everything together ensuring the spices coat all ingredients evenly.
5
Cook for five more minutes on medium heat until everything is crispy at the edges and deeply caramelized.
6
Transfer to a serving platter and garnish with fresh dill, serving immediately while still sizzling and hot.

💡

Did You Know?

Kuurdak is traditionally the first dish prepared after a sheep is slaughtered, using the freshest organ meats.

Chef's Notes

Equipment Tips

large cast-iron skillet or kazan
sharp knife
serving platter

Garnishing

fresh dill

Accompaniments

chorek flatbread, pickled vegetables

The Story Behind Kuurdak

Kuurdak is a quintessential nomadic dish shared across Turkmen, Kazakh, and Kyrgyz cuisines. Historically prepared immediately after slaughtering an animal, it uses the parts that cannot be preserved easily. The dish reflects the zero-waste philosophy of nomadic pastoralists who honored the animal by using every part.

🕐 Traditionally enjoyed dinner or after animal slaughter 📜 Origins: Ancient nomadic

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