How to cook kuyrdak? This dish belongs to the Kazakh cuisine. It is prepared from both meat and offal. Such a simple but well-fed dish can be prepared by everyone. Moreover, often it does not require a lot of different products. And some recipe options immediately offer a delicious side dish. For others, you will have to cook it separately. However, kuirdak itself is a hearty and heavy dish. It goes well with vegetables, as well as rice.
Tasty dish with potatoes
This recipe is quite satisfying. In this embodiment, offal is used. So, those who love the liver and lungs can safely try such a dish.
How to cook kuyrdak with potatoes? First, prepare the following ingredients:
- one lung;
- half the liver;
- half a heart;
- two hundred grams of fat tail fat;
- two onion heads;
- four potato tubers;
- two glasses of broth;
- two bay leaves;
- salt and pepper to taste;
- fresh greens.
All by-products take beef, as fat is used in the composition. You can replace this ingredient with vegetable oil if there are any contraindications or you just don’t like the smell of lard.
Cooking process
To cook kuyrdak, liver, heart, lung, washed, cut everything into small cubes. Lard also needs to be finely chopped.
In a cauldron or stewpan they melt fat. The resulting cracklings are removed. First, fry the fat in fat for fifteen minutes. After they put a heart in it and fry the same amount of time. Last of all, fry the liver. Ten minutes is enough for her.
After they put the lung and heart to the liver. Peel and finely chop the onion, add to the stewpan. Pour in the broth. Stew under the lid for about fifteen minutes. After they put the potatoes, peeled and diced. They stew for another twenty minutes. Put spices, bay leaf. The finished dish is served densely sprinkled with herbs.
Multicooker Dish
How to cook kuyrdak if there is no stove? You can safely use a slow cooker. For this option, you need to take the following ingredients:
- a kilogram of offal - this can be the lungs, liver, kidneys;
- four bow heads;
- three bay leaves;
- salt and pepper;
- cooking oil for frying;
- some milk to soak the liver.
It is better to soak the liver for about twenty minutes in milk to remove bitterness. After it is shaken off. If the liver is young, then often such difficulties are not required. However, in order not to spoil the dish, it is better to play it safe.
How to cook kuyrdak in Kazakh?
All offal is washed and cut into cubes. The onions are peeled and also cut into half rings or even smaller.
Oil is poured into the multicooker bowl. Spread half onion, offal, except for the liver. Set the mode "Frying" for about twenty minutes. Periodically stir the ingredients. After they add about a glass of boiling water, spread the remaining onions, spices. Turn on the "Extinguishing" mode. Cook for about fifteen minutes. After adding the liver, keep the ingredients ready. There is nothing difficult to prepare. Therefore, everyone will cope with how to cook kuyrdak.
Hearty dish with lamb
This recipe will be appreciated by those who love meat. In principle, you can take any kind of product, for example, wild deer. However, working with lamb is easier.
For such a simple but tasty dish take:
- 800 grams of meat;
- three onion heads;
- 250 ml of broth;
- 150 grams of fat;
- a little sour cream;
- spices to taste.
How to cook mutton kuyrdak in Kazakh? The meat is washed, dried, cut into slices of about thirty grams.
Peel the onion, cut into thin half rings. Melt the fat in a pan with a thick bottom or in a cauldron. Slices of meat are fried, sprinkled with pepper, add onions. After the pieces become rosy, add the broth, a little sour cream, salt. You can also add a couple of bay leaves for taste. Keep the dish under the lid until the meat is ready.
For this recipe for cooking mutton kuyrdaka, you need a side dish. Boiled or fresh vegetables are perfect.
An interesting option with ribs
This appetizing cooking option allows you to get a hearty dish, and a mouth-watering sauce for it. For cooking, you need to take the following ingredients:
- a kilogram of lamb ribs;
- two onion heads;
- one carrot;
- a can of tomatoes in its own juice;
- one bell pepper;
- spices to taste;
- three cloves of garlic;
- cumin;
- five potato tubers.
Seasonings can be put any. But it is cumin or zira that is a great addition to lamb, which softens the taste and aroma of meat.
The process of preparing a Kazakh dish
The ribs are washed, removed films, fried in a pan. Onions and garlic are peeled and cut into small cubes. Add vegetables to the meat, stirring, fry. As a result, onions and garlic should become soft.
Peel the carrots, cut into bars. Add to the rest of the ingredients, fry another seven minutes. Also come with bell pepper. You can take a mixture of red and yellow, then the final dish will be brighter and more elegant.
Potatoes are peeled, washed, and then cut large. Spread in the pan, stirring, fry for another ten minutes. After spreading the tomatoes, mix. Stew all the ingredients for another fifteen minutes. Add spices.
If the meat has not yet been cooked, add a little water and stew under the lid. After cooking, it is best to let the dish stand for another ten minutes under the lid.
A delicious dish with meat or offal with the name Kuyrdak came from Kazakhstan. The name itself means the verb “Fry”. For the preparation of ingredients, tail fat is traditionally used. However, not everyone likes its taste and smell, so many feel free to replace this component with vegetable oil.