Kaurdak in Kazakh is a very tasty and nutritious dish that can be prepared either from lamb (beef) or offal, or make a mixed version as in this recipe. This dish turns out to be quite greasy, so it is recommended to serve hot tea after it.
It is necessary
- • 200 g of lamb or beef;
- • 300 g of heart;
- • 200 g of liver;
- • 600 g of potato tubers;
- • 240 g fat tail fat;
- • ground black pepper and salt;
- • fresh herbs (if desired);
- • 2 large heads of onions.
Instructions
Step 1
To prepare this dish, you will need a cauldron or deep frying pan.
Step 2
Lard needs to be cut into not very large cubes and sent to a pre-heated cauldron. With regular stirring, melt all the fat out of it.
Step 3
The heart, liver, as well as meat must be thoroughly rinsed in running water and all unnecessary films must be cut off. After that, using a sharp knife, they are cut into medium-sized cubes.
Step 4
Remove the husk from the onion, rinse in water, cut into thin half rings.
Step 5
From the cauldron, you need to remove the remnants of the fried bacon. After that, you should put the chopped heart, meat into it, and also add chopped onions. Reduce heat to medium and fry the contents of the cauldron with regular stirring for about a third of an hour. After that, you need to pour the pieces of liver into the cauldron, mix everything well and fry for another 4–5 minutes.
Step 6
Peel the potato tubers, rinse thoroughly and cut them into oblong medium-sized pieces. Pour the chopped potatoes into the cauldron, and also pour in the required amount of water or broth (you can pour in more or less, as you like).
Step 7
Salt and pepper the contents of the cauldron and put your favorite spices into it. You can also add washed, dried and finely chopped fresh herbs if desired. Mix everything thoroughly and cover tightly.
Step 8
Reduce the heat to a minimum and cook the kaurdak for about half an hour until the ingredients are fully cooked.
