Kaurdak

I would like to offer you a delicious and aromatic oriental roast. Delicate lamb melts in your mouth, crumbly potatoes beckon, and the aromas soar so that no one remains indifferent! I invite you to my dastarkhan!

Ingredients

• Lamb - 1 Kilogram (ribs, shoulder blade, brisket)
• Onions - 2-3 pieces
• Carrots - 3 Pieces (young, if large, smaller) Potatoes - 1 Kilogram
• Garlic - 4 Cloves
• Vegetable oil - 3 tbsp. spoons
• Spice mixture - 1.5 - 2 Tbsp. spoons (coriander beans, paprika, basil, cumin, black pepper, dried cilantro)
• Hot pepper - To taste (ground red and bitter pod)

Directions

1. Cut the lamb into large cubes, chop the bones. Heat the oil in a cauldron or deep-bottomed roaster until smoky and fry the meat until golden brown on all sides.
2. Add the coarsely diced onions, gild and add the diced carrots. Fry until lightly blush. Give the first spice pick - a lamb mix is ​​perfect. The composition should contain coriander, black pepper, cumin, basil and paprika. Heat the spices in fat until they have a rich aroma.
3. Pour a glass of boiling water over the meat and simmer under the lid until soft. I came across a young lamb and stewed for 20-25 minutes.
4. Chop the potatoes coarsely and add to the meat. Season with salt and simmer over medium heat. Adjust the liquid - it should be slightly below the food level.
5. When the potatoes are almost ready, it's time for the second seasoning. Add coarsely chopped garlic, hot red pepper, some paprika and freshly chopped coriander to the kaurdak. Also sprinkle with dry cilantro. If you are a spicy lover, add a whole pod of pepper. Stir the dish well, heat for a couple of minutes and turn off the heat. Cover tightly and let it brew for 20 minutes.
6. Serve the kaurdak hot with fresh tortillas, herbs and vegetables. Bon Appetit!