Kuyrdak

Ingredients

Quantities for 5 servings.

• 150 g Tail fat
• 400 g Mutton, diced
• 300 g Liver
• 300 g Heart
• 200 g Kidneys
• 4 piece Onions
• 600 g Potatoes
• 5 clove Garlic
• 1 tsp Cumin seed
• 30 g Herbs
• to taste Salt and pepper

Method

1. Soak the kidneys in cold water for an hour, changing it twice, and trim out every duct.
2. Render the tail fat in the cauldron to cracklings and lift them out with a slotted spoon.
3. Sear the mutton hard to a dark crust, five minutes.
4. Add the heart and fry eight minutes more, stirring.
5. Add the kidneys, then the liver three minutes later, and fry three more; the liver must not overcook.
6. Add the diced onion and potato, season, add the cumin and cook covered for fifteen minutes.
7. Stir in the garlic and herbs, take it off the heat and serve straight from the cauldron with flatbread.