Kuurdak
Lamb fried in its own tail fat with onion and potato.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dice the tail fat and render it in a cauldron to golden crackling.
Lift out the crackling with a slotted spoon and set it aside; it goes back at the very end.
Cut the meat into walnut-sized pieces and fry it in batches to a dark crust.
Return all the meat to the pot, salt it, add the cumin and cover it for fifteen minutes.
Add the onion in thick half-moons and fry until it turns translucent.
Add the potatoes in large pieces and cook twenty minutes more, covered.
Return the crackling, add the garlic and coriander and serve it straight from the pot with bread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Rio Murr from Minsk, Belarus · CC BY-SA 2.0