Kazakh Kuyrdak

Ingredients

• 1 lb lamb shoulder, cut into small chunks
• 1/2 lb lamb liver, trimmed and cut into small chunks
• 1 1/2 lb potatoes, peeled and cut into 1-inch pieces
• 2 large onions, sliced into half-moons
• 3 tbsp rendered lamb fat or vegetable oil
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1/4 cup chopped fresh dill or parsley, for serving

Before you cook

• Cut the lamb shoulder into small bite-sized chunks.
• Trim the liver and cut it into small chunks, keeping it separate from the meat.
• Peel the potatoes and cut them into 1-inch pieces.
• Slice the onions into half-moons.

Steps

1. Heat the fat in a large, heavy skillet over high heat until shimmering.
2. Add the lamb shoulder chunks and sear without stirring for 3 minutes.
3. Turn the meat and brown the other sides for 3 more minutes.
4. Reduce the heat to medium and add the potatoes.
5. Cook, stirring occasionally, for 15 minutes until the potatoes start to brown.
6. Add the sliced onions and cook for 8 minutes until they soften.
7. Push everything to one side of the pan and add the liver chunks to the empty space.
8. Sear the liver for 2 minutes per side, then stir it into the rest of the mixture.
9. Sprinkle in the cumin, salt and pepper.
10. Cover and cook on low heat for 10 minutes until the potatoes are fully tender.
11. Taste and adjust the seasoning.
12. Scatter the fresh dill over the top just before serving.