Kuurdak

If using lamb fat, dice it into small pieces and render it in a large heavy-bottomed skillet or kazan over medium heat for eight to ten minutes until the fat melts and the cracklings turn golden. Remove the cracklings and set aside.

Increase the heat to high and add the lamb cubes to the rendered fat in a single layer. Sear without moving for three minutes, then turn and continue cooking for another ten minutes until deeply browned on all sides.

Add the cubed liver to the skillet and cook alongside the lamb for four to five minutes, stirring occasionally, until the liver is browned on the outside but still slightly pink inside. Overcooking will make it tough and chalky.

Push the meat to the sides of the skillet and add the sliced onions to the centre. Cook for five minutes, stirring often, until the onions soften and start to caramelise in the meat juices and rendered fat.

Add the potato cubes to the skillet, distributing them evenly among the meat and onions. Season generously with salt and pepper, then add the minced garlic and stir everything together to combine all the elements.

Reduce the heat to medium, cover the skillet with a lid, and cook for fifteen to twenty minutes until the potatoes are tender and golden on the edges, stirring once or twice to prevent sticking to the bottom.

Remove the lid, increase the heat slightly, and cook for three more minutes to allow any excess moisture to evaporate and the potatoes to develop a crispy exterior. Taste and adjust the seasoning as needed.

Transfer the kuurdak to a warm serving platter, scatter the reserved cracklings on top if desired, and garnish with fresh parsley. Serve immediately with warm flatbread for scooping up the meat and potatoes.