Kuyrdak

Method 7 steps

1. 1

   Soak the kidneys in cold water for an hour, changing it twice, and trim out every duct.

2. 2

   Render the tail fat in the cauldron to cracklings and lift them out with a slotted spoon.

3. 3

   Sear the mutton hard to a dark crust, five minutes.

4. 4

   Add the heart and fry eight minutes more, stirring.

5. 5

   Add the kidneys, then the liver three minutes later, and fry three more; the liver must not overcook.

6. 6

   Add the diced onion and potato, season, add the cumin and cook covered for fifteen minutes.

7. 7

   Stir in the garlic and herbs, take it off the heat and serve straight from the cauldron with flatbread.