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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.