Entree: Kazakhstan – Western Steppe Kazakhstan – Қуырдақ ➤ Quyrdaq (Pan-fried lamb and organ meat skillet with onions and cumin, a hearty Kazakh meat dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) rendered lamb fat or vegetable oil
- 1 lb (450 g) lamb shoulder, cut into 1-inch (2.54 cm) pieces
- 1 lb (450 g) lamb offal (liver, heart, kidneys), trimmed and cut into bite-size pieces
- 2 large (about 12 oz (350 g)) onions, thickly sliced
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) sweet paprika (optional)
- 1/2 cup (120 ml) water or beef broth, as needed for deglazing
- Salt to taste
- 2 tbsp (8 g) chopped fresh dill or cilantro for garnish (optional)

Show original ingredient measurements

- 2 tbsp (30 ml) rendered lamb fat or vegetable oil
- 1 lb (450 g) lamb shoulder, cut into 1-inch pieces
- 1 lb (450 g) lamb offal (liver, heart, kidneys), trimmed and cut into bite-size pieces
- 2 large (about 12 oz / 350 g) onions, thickly sliced
- 2 cloves (6 g) garlic, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) sweet paprika (optional)
- 1/2 cup (120 ml) water or beef broth, as needed for deglazing
- Salt to taste
- 2 tbsp (8 g) chopped fresh dill or cilantro for garnish (optional)

Instructions

1. Heat the rendered lamb fat or oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Pat the lamb shoulder pieces dry and brown them in batches until well caramelized; remove and set aside.
2. In the same pan, add the offal pieces in a single layer and brown quickly on all sides, about 4–6 minutes; remove and set aside with the browned shoulder.
3. Reduce heat to medium, add the sliced onions to the pan and cook, stirring, until deeply golden and caramelized, about 12–15 minutes. Add the minced garlic and cook 1 minute more.
4. Return the browned shoulder and offal to the pan with the onions. Sprinkle in the ground cumin, black pepper, and paprika if using. Stir to coat, then add 1/2 cup (120 ml) water or broth to deglaze the pan, scraping up browned bits.
5. Reduce heat to low, cover partially, and simmer until the meat and offal are tender and flavors have blended, about 20–30 minutes. Add more water or broth if the pan becomes too dry.
6. Season with salt to taste, garnish with chopped dill or cilantro if desired, and serve hot with flatbread, boiled potatoes, or pilaf.