Camel Milk Fried Organ Meat (shubat Kuyrdak)

Camel Milk Fried Organ Meat (Shubat Kuyrdak) is a traditional dish from Kazakh cuisine that combines the unique flavor of camel milk with tender and flavorful organ meats. This dish is a popular choice for special occasions and gatherings, and it is sure to impress your guests with its rich and savory taste.

Gluten Free Dairy Free Main Course Kazakh Kazakh Cuisine Main Dish Organ Meat Camel Milk
Camel Milk Fried Organ Meat (shubat Kuyrdak)

Ingredients

  • 500g organ meat (liver, heart, kidneys), diced
  • 1 cup camel milk
  • 2 onions, finely chopped
  • 3-4 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Add the chopped onions and minced garlic to the skillet, and sauté until the onions are translucent.
  3. Add the diced organ meat to the skillet, and cook until browned on all sides.
  4. Pour in the camel milk, and season with salt and pepper to taste.
  5. Reduce the heat to low, cover the skillet, and simmer for 45-50 minutes, or until the organ meat is tender.
  6. Once the meat is tender, uncover the skillet and continue cooking until the liquid has reduced and thickened.
  7. Remove from heat and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large skillet Cutting board Knife Spatula

Tools

Cooking thermometer

Serving suggestions

Serve the Camel Milk Fried Organ Meat with a side of steamed rice or traditional Kazakh flatbread for a complete and satisfying meal.

Tips & tricks

For a richer flavor, you can marinate the organ meat in camel milk and spices for a few hours before cooking.

Cost

$15