Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Rosemary | taste |
| 2. | Salt | taste |
| 3. | Black pepper | taste |
| 4. | Garlic | 1 head |
| 5. | Vegetable oil | 4 art. l |
| 6. | Potatoes | 700 Column |
| 7. | Bulb onions | 3 PC. |
| 8. | Lamb liver | 1/2 PC. |
| 9. | Lamb heart | 1 PC. |
| 10. | Lamb kidneys | 2 PC. |
| 11. | Easy lamb | 1 PC. |
Cooking
1. Stage
This is a dish of Azerbaijani cuisine from lamb liver. Boil the lungs until soft for about 1 hour, rinse the remaining offal well and cut into small pieces.
2. Stage
Cut the whole onion with feathers.
3. Stage
Fry the kidneys and heart in vegetable oil until golden brown in a cauldron or in a deep pan with a thick bottom. Then add the lungs and also sauté until golden brown.
4. Stage
Peel the potatoes and cut them into thick slices, add the potatoes along with the onion and fry until golden brown on the potato.
5. Stage
Cut the garlic across, spread the products so that you can properly fry the garlic. Add rosemary and fry for several minutes.
6. Stage
At the end, add the chopped liver, salt and pepper to taste and fry until the liver is ready.
7. Stage
Serve with fresh or pickled vegetables. Bon Appetit!!!
