Kuurdak (Қуырдақ) — Kazakh Lamb and Offal Fry

• 400 gboneless lamb shoulder (Trim thick external fat and cut into 2 cm cubes; use halal-certified lamb and offal if required.)
• 250 glamb heart (Prepared weight after removing valves, tough vessels, and firm fat; cut into 1.5 cm cubes.)
• 200 glamb kidneys (Prepared weight after removing membranes and white cores; cut into 2 cm pieces.)
• 250 glamb liver (Remove the membrane and large ducts, then cut into 2.5 cm pieces.)
• 60 grendered lamb tail fat (Use strained, already-rendered fat.)
• 3large onions (450 g total peeled weight; cut into 5 mm half-moons.)
• 250 mlunsalted lamb sorpa (Clear lamb broth, preferably skimmed of excess surface fat.)
• 8 gfine salt
• 1 tspground black pepper

Instructions

1. 1

   Prepare the shoulder, heart, kidneys, and liver as specified, keeping the liver and kidneys in separate bowls. Pat every cut thoroughly dry with paper towels, and refrigerate the kidneys and liver until their cooking stages.

2. 2

   Heat a heavy 28–30 cm kazan or Dutch oven over medium-high heat for 2 minutes, then add the rendered lamb tail fat. Brown the shoulder and heart in two batches for 5–6 minutes per batch, transferring each batch to a bowl so the pan remains uncrowded.

3. 3

   Reduce the heat to medium and add the onions to the fat remaining in the pan. Cook for 8–10 minutes, stirring frequently, until softened and golden at the edges, then return the shoulder, heart, and their collected juices.

4. 4

   Add the sorpa, salt, and black pepper, scraping up the browned deposits from the bottom. Cover tightly and simmer over low heat for 35–45 minutes, stirring every 10 minutes, until the shoulder is nearly tender and the heart is pleasantly firm rather than rubbery.

5. 5

   Uncover the pan and raise the heat to medium-high. Let the liquid reduce for 3–5 minutes until only a shallow coating remains and the fat begins to sizzle, then add the kidneys and cook for 7–8 minutes, turning frequently.

6. 6

   Add the liver and fry for 5–7 minutes, folding it through the meat and onions without crushing it. Check several of the largest offal pieces with an instant-read thermometer and continue cooking if necessary until they reach 71°C; stop promptly once the liver is safely cooked so it stays tender.

7. 7

   Remove the pan from the heat and rest the kuurdak for 3 minutes. Transfer to a warmed communal platter and serve immediately, with baursak offered separately to accompany the rich meat and onion juices.