The food of Kazakhstan traditionally revolves around mutton and horse meat and as well as 
various milk products like fermented mares milk and yogurt. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life.
Kuyrdak is usually made from horse meat or mutton and is stewed with spices and served with the Kazakh rice pilaf and a yogurt sauce filled with fresh green herbs.
I decided to try Kuyrdak, but I decided to use beef. Since I served it as a lunch special, my guests were also very happy that I used beef ! There were lots of Borat jokes too!
The spice mixture used for this dish is essential to the flavor it brings. Don't be afraid to use this combination with stewed beef, it's really wonderful.
various milk products like fermented mares milk and yogurt. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life.Kuyrdak is usually made from horse meat or mutton and is stewed with spices and served with the Kazakh rice pilaf and a yogurt sauce filled with fresh green herbs.
I decided to try Kuyrdak, but I decided to use beef. Since I served it as a lunch special, my guests were also very happy that I used beef ! There were lots of Borat jokes too!
The spice mixture used for this dish is essential to the flavor it brings. Don't be afraid to use this combination with stewed beef, it's really wonderful.
Recipe By : Sitara
Serving Size : 4 Preparation Time 4:00
Categories : Kazakhstan Main Dishes
Stews Beef Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STEWED BEEF
1/4 cup vegetable or olive oil
2 pounds boneless stew beef or boneless short ribs
2 large onions, chopped
2 cups beef stock
1-2 teaspoons spice mix (see below)
1 can diced tomatoes in juice (14oz)
2 large bay leaf
salt and pepper to taste
TRADITIONAL KAZAKH SPICE MIX
1 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoons cumin
1/2 teaspoon cardamom, ground
1/2 teaspoon ground nutmeg
Mix together, label jar for future use.
YOGURT SAUCE
1/2 cup vegetable oil
2 bunches green onions, chopped
1 bunch fresh parsley, leaves only, chopped
1 cup fresh basil, chopped
1/2 cup fresh dill, chopped
1 large clove garlic, mashed
1 cup full fat plain goat's milk yogurt
1. In a large, heavy pot, brown the meat in the oil over medium high heat along with the onions.
2. Add the broth, the spice mix, tomatoes and bay leaf. Season with a bit of salt and pepper. Bring to a boil and the turn down the heat and simmer on low until the meat is very very tender....about 2 hours
3. While the meat is cooking make the yogurt sauce. Heat the oil in a skillet over medium heat. Add all the greens and herbs and cook until they are soft and mushy, about 6 minutes. Set aside till time to serve the meat.
When you are ready to serve the meal, stir the goat milk yogurt into the greens and heat gently.
Remove the bay leaves from the meat. Ladle the meat over a bed of rice pilaf or cooked white rice and serve the green yogurt sauce on the side. Kazakhstanis serve a bread similar to nan, so if you can find some nan in the grocery store, serve it with this meal.
Try this recipe. It will take you to a place far away and a nomadic people who live yurts and tend their flocks and offer incredible hospitality to traveling strangers.