Amazing Kuyrdak – Traditional Kazakh Meat Stew in Clay Pots

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add diced lamb and cook until browned on all sides, about 8-10 minutes.

Incorporate diced carrots and potatoes, stirring to combine.

Season with salt, black pepper, cumin, and red pepper.

Pour in enough water to cover the ingredients and add bay leaves.

Bring to a boil, then reduce heat to low and cover the pot.

Simmer for about 45 minutes, until the lamb is tender.

Remove the lid and cook for an additional 10-15 minutes to reduce the liquid.

Stir in chopped parsley and thyme just before serving.

Serve hot, garnished with additional herbs if desired.

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