Kuyrdak
Offal and meat fried in a cauldron with onion and potato on rendered tail fat.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the kidneys in cold water for an hour, changing it twice, and trim out every duct.
Render the tail fat in the cauldron to cracklings and lift them out with a slotted spoon.
Sear the mutton hard to a dark crust, five minutes.
Add the heart and fry eight minutes more, stirring.
Add the kidneys, then the liver three minutes later, and fry three more; the liver must not overcook.
Add the diced onion and potato, season, add the cumin and cook covered for fifteen minutes.
Stir in the garlic and herbs, take it off the heat and serve straight from the cauldron with flatbread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.