Kuurdak (or kuyrdak or kuirdak) is a Central Asian dish which may sound exotic and complicated but it is really easy to prepare. It basically involves sautéing meat, potato and onions. With so few ingredients the quality of the ingredients becomes particularly important.
Red meat is more commonly used but there is no rule against using chicken! Sometimes Kuurdak is made with innards such as intestines.
Kuurdak is usually very lightly spiced since the Central Asians are not heavy handed when it comes to spices.
A critical flavouring which I always use with restraint is fat. The fattiest cuts of meat are used and sometimes more fat is added. If you order Kuurdak in Central Asia and the plate appears with a generous amount of melted fat do not be shocked! On the contrary this may be a sign of a good restaurant.
The recipe has no amounts, it depends on your taste, what is available and how many people are eating.
Meat (preferably not boneless)
Potatoes (inch cubed)
Seasoning of your choice (I used chili flakes)
Salt and pepper
1. Heat oil in a non-stick or heavy bottom pan over medium heat
2. Sauté onions until translucent
3. Add garlic and sauté for about 30 seconds
4. Add meat, potatoes and seasoning and cook uncovered until done, stirring occasionally