Kazakh Kuurdak Lamb Potato Skillet

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 1 lb waxy potatoes, cut into 1-inch cubes
• 2 tbsp neutral oil or lamb fat
• 2 large onions, thickly sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 1/2 cups beef or lamb broth
• 2 bay leaves
• 4 flatbreads, to serve
• 3 tbsp chopped dill
• Salt and black pepper

Steps

1. Pat the lamb cubes completely dry and season them with salt and pepper. Wet meat steams and greys instead of browning.
2. Heat the oil in a heavy pot over high heat until it shimmers, then add the lamb in a single layer, working in two batches if needed.
3. Leave it undisturbed for 4 to 5 minutes so a deep crust forms, then turn and brown the other sides. Crowding the pot is the one thing that ruins kuurdak, since the meat releases water and boils.
4. Lift the lamb out, add the onions to the rendered fat, and cook for 8 minutes, scraping up the browned residue from the base.
5. Add the garlic, cumin, and coriander for 30 seconds, then return the lamb with the broth and bay leaves.
6. Bring to a simmer, cover, and cook over low heat for 40 minutes, until the lamb is tender enough to pull apart with a fork.
7. Add the potatoes and simmer, uncovered, for 20 minutes more, until they are soft and the liquid has reduced to a thick, glossy sauce rather than a broth.
8. Crush a couple of potato cubes against the side of the pot to thicken it further, discard the bay leaves, and serve with the flatbreads and dill.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.