Kuyrdak — Kazakh Organ Meat Fry

About This Recipe

Kuyrdak is one of Kazakhstan's most ancient and honest dishes: organ meats — liver, kidney, heart and lung — fried together with onion, potato and pepper in lamb fat until richly browned and fragrant. It is traditionally prepared immediately after the slaughter of a sheep, using the offal that cannot be kept for long, and represents the nomadic tradition of wasting nothing and valuing the most nutritious parts of the animal above all else. Despite its humble origins, kuyrdak is considered a delicacy by those who eat it — the organs have a richness and depth of flavour that prime cuts simply cannot match. It is eaten with flatbread and fermented drinks and requires no apology.

Ingredients

Serves 4

• 300 glamb liver(trimmed and sliced)
• 200 glamb kidney(halved and cores removed)
• 200 glamb heart(trimmed and diced)
• 3 tablespoonslamb fat or butter
• 2 largeonions(diced)
• 2 mediumpotatoes(diced small)
• 1 largered bell pepper(diced)
• 4 clovesgarlic(sliced)
• 1 teaspoonground black pepper
• 1 teaspoonsalt
• 1 bunchfresh coriander(to serve)

Instructions

1. 1

   Fry the potatoes

   Fry diced potato in lamb fat over medium-high heat until golden and cooked through, about 10 minutes. Remove and set aside.

2. 2

   Fry onions and peppers

   In the same pan, fry onion over medium heat for 5 minutes. Add bell pepper and garlic. Cook 3 more minutes.

3. 3

   Add the offal

   Increase heat to high. Add heart first (it takes longest), cook 3 minutes. Add kidney and cook 2 minutes. Add liver last — it needs only 2–3 minutes. Season with salt and pepper.

   Each organ cooks at a different speed — adding them in the right order prevents overcooking.

4. 4

   Combine and serve

   Return potatoes to the pan, toss everything together briefly. Serve in the pan with fresh bread and fresh coriander.

Variations

• •

  Some versions add a large ladle of stock to create a slightly saucier consistency.

• •

  Beef or horse organ meats are also used in Kazakh cooking.

Storage

Best eaten immediately. Organ meats deteriorate quickly — do not keep for more than 1 day.

Frequently Asked Questions