Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800 g of mutton or beef, or horse- flesh, or camel's flesh, or saiga's flesh, or wild goat's flesh
- 3 onions
- 150 g of fat for frying
- 250 g of broth
- greens, salt, spice and sour cream to taste.
- For gamish:
- 2 kg of potatoes
- 150 g of green peas
- 250 g of tomatoes
- 250 g of carrots.
- For marinade: a piala of 3% vinegar, 50 g of oil.
Directions
Meat is cut in pieces 30-40 g each and fried in hot fat with onion and pepper, salted to taste; then laurel leaf and broth are added and the meat is stewed to readiness.
If kuyrdak is made of saiga's or wild goat's flesh the meat must be beforehand soaked in 3% vinegar with addition of a small quantity of oil for 4-6 hours.
As garnishes to kuyrdak boiled, fried or stewed with the meat potatoes, boiled carrots, green peas and tomatoes can be served. The dish is strewed with greens to taste.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Meat Dishes