Ingredients Edit

Garnish Edit

Marinade Edit

Directions Edit

  1. 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.
  2. 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.
  3. As garnishes to kuyrdak boiled, fried or stewed with the meat potatoes, boiled carrots, green peas and tomatoes can be served.
  4. The dish is strewed with greens to taste.

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