Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Rosemary | taste |
| 2. | Salt | taste |
| 3. | Black pepper | taste |
| 4. | Garlic | 1 head |
| 5. | Vegetable oil | 4 tbsp |
| 6. | Potatoes | 700 gram |
| 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!!!
