A hearty dish from the Kazakh steppe, kuurdak is made by browning diced meat in fat and cooking it with potatoes. Simple yet filling, it is a practical, energy-rich dish from nomadic cuisine.
Cook the lamb in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and cook for 8 minutes.
Add the potatoes, cumin, and salt. Cover and cook over low heat for 20 minutes, until the potatoes are tender.
Sprinkle with fresh dill and serve hot.
Store in a covered container in the refrigerator for up to 2 days or freeze for up to 1 month.
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