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Kazakh Kuyrdak

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Kazakh kuyrdak with lamb offal, onions, and potatoes in a cast-iron pan.
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Kuyrdak is a traditional Kazakh skillet dish that uses fresh lamb meat and offal with onions and potatoes.

Heart and shoulder cook first, while liver is added at the end to preserve its soft texture.

Kazakh kuyrdak with lamb offal, onions, and potatoes in a cast-iron pan.

Trim the heart carefully and cook the liver only until faintly pink inside.

Serving Suggestions

Serve hot with bread, pickled vegetables, and strong black tea.

Kuyrdak served from a skillet into a blue-rimmed enamel bowl.

Recipe Notes

Beef heart and liver can replace lamb offal, though the flavor will be slightly milder.

Kazakh kuyrdak with lamb offal, onions, and potatoes in a cast-iron pan.

Kazakh Kuyrdak

A rustic Kazakh sauté of lamb liver, heart, and meat with browned onions and potatoes.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Kazakh
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Meat and Vegetables
  • 1 lb lamb liver trimmed and cut into irregular slices
  • 12 oz lamb heart trimmed and cut into angular pieces
  • 12 oz boneless lamb shoulder cut into irregular pieces
  • 2 lb yellow potatoes cut into uneven wedges
  • 2 large yellow onions sliced
  • 4 tbsp lamb fat or neutral oil
Seasoning
  • 2 tsp fine salt divided
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 cup low-sodium beef stock or water
  • 1/4 cup flat-leaf parsley roughly chopped

Equipment

  • Large cast-iron skillet
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

Brown the Lamb:
  1. Heat half the fat in a large skillet over medium-high heat. Season lamb shoulder with one-third of the salt and brown for 8 minutes. Add heart and cook for 5 minutes more.
  2. Add onions and cumin and cook for 6 minutes, stirring until softened.
Cook the Potatoes:
  1. Add potatoes, stock, pepper, and another third of the salt. Cover, reduce heat to medium-low, and cook for 20 to 25 minutes, stirring twice, until potatoes are tender.
Add the Liver:
  1. Push the mixture to the sides, add remaining fat, and lay liver slices in the center. Cook for 2 minutes per side, then fold through the potatoes.
  2. Taste with the remaining salt, scatter with parsley, and serve immediately.

Nutrition

Calories: 540kcalCarbohydrates: 37gProtein: 42gFat: 25gSaturated Fat: 8gCholesterol: 390mgSodium: 890mgFiber: 5gSugar: 4g

Notes

  • Add the liver only at the end so it stays tender rather than becoming dry and grainy.
  • Kuyrdak is best fresh; refrigerate leftovers for two days and reheat briefly in a covered skillet.

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