作法
- 羊腎以醋水浸泡15分鐘後瀝乾。
- 於厚重卡贊鍋中以中小火將羊脂熬煉25分鐘,撈起酥脆脂塊。
- 轉大火。先加入羊肉,煎4分鐘。加入羊心丁炒2分鐘。加入肝與腎,翻炒2分鐘。
- 加入洋蔥片,翻炒4分鐘。加入馬鈴薯、大蒜、孜然、胡椒、鹽與喀什米爾辣椒粉。加蓋煮12分鐘。
- 離火後,撒上保留的脂塊、蒔蘿與香菜。
- 搭配饢或五指麵食用。以手或叉子取食。
Common questions
Can 吉爾吉斯庫爾達克 be made ahead?
吉爾吉斯庫爾達克 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 吉爾吉斯庫爾達克 spicy?
吉爾吉斯庫爾達克 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 吉爾吉斯庫爾達克 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 吉爾吉斯庫爾達克 to make at home?
吉爾吉斯庫爾達克 sits at intermediate difficulty — total time about 60 minutes. The ingredients are not unusual but the timing requires attention.
Can 吉爾吉斯庫爾達克 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
吉爾吉斯庫爾達克是宰牲後的料理——宰羊後即食,以利用易腐敗的內臟。與哈薩克庫爾達克共通。吉爾吉斯傳統尤其鮮明;夏季高山牧場(賈伊洛)的家庭每逢慶典宰牲時皆煮庫爾達克。現代吉爾吉斯餐廳將其作為傳承佳餚供應。
