A rich, savory fry of lamb liver, heart, kidneys, and lung cooked with onions and fat, served as a prized delicacy at celebrations.
Ingredients
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300g lamb liver, cubed
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200g lamb heart, cubed
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200g lamb kidney, cleaned and cubed
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200g lamb lung, cubed (optional)
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100g lamb tail fat or 3 tbsp oil
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3 large onions, sliced
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1 tsp salt
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1 tsp black pepper
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Fresh herbs for garnish
Instructions
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1
Render lamb tail fat in a large skillet over medium heat, or heat oil.
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2
Add the heart first (it takes longest), fry 5 min until browned.
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3
Add kidneys and lung, cook 5 min more, stirring occasionally.
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4
Add liver last (it cooks fastest), fry 3-4 min until just cooked through.
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5
Add sliced onions, salt, and pepper. Cook 5 min until onions are soft.
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6
Serve immediately, garnished with fresh herbs. Best eaten hot.
Did You Know?
The order in which organs are added to the pan is considered crucial — each has its own cooking time, and a skilled cook never overcooks the liver.