Kuurdak — Print Recipe — The Culinary Codex

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

Ingredients

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.