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Kuyrdak

Name: Kuyrdak
Total time: 60 min
Yield: Serves 4
Cuisine: Kazakhstan
Ingredients: 500g Lamb; 150g Chicken Liver (or beef liver); 2 Onion; 3 Potato; 2 cloves Garlic; 1 tsp Cumin Seeds; 1 1/2 tsp Salt; A pinch Black Pepper; 3 tbsp Vegetable Oil; A pinch Parsley

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Lamb, liver, onion, and potato fried in fat — a Kazakh dish made on the day livestock is slaughtered.

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📖 The Story Behind This Dish

Kuyrdak is a traditional Kazakh dish made on the very day a sheep or horse is slaughtered: fresh meat, liver, heart, kidneys, and more are chopped and fried in sheep's tail fat. Rooted in nomadic life, it embodies the wisdom of using livestock without waste. Today a home version made with lamb, onions, and potatoes is common.

🌆 Where it's eaten: In the season of preparing for winter, lamb and onions sizzle in a big iron pot in a village kitchen as family and helping relatives gather.

🥕 Ingredients (serves 4)

Lamb 500g
Chicken Liver (or beef liver) 150g
Onion 2
Potato 3
Garlic 2 cloves
Cumin Seeds 1 tsp
Salt 1 1/2 tsp
Black Pepper A pinch
Vegetable Oil 3 tbsp
Parsley A pinch

👩‍🍳 Instructions

Cut the lamb and liver into small bite-size pieces.
Heat oil in a pot and fry the lamb until browned.
Add the liver and fry further.
Add the onion wedges and diced potatoes, add 100ml water, cover, and braise 20 minutes.
Season with garlic, cumin, salt, and pepper, then uncover and cook off the liquid.
Scatter with parsley.

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