Kazakh Fried Offal and Potato Skillet

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A rustic Kazakh one-pan dish built on tender lamb offal seared until deeply browned, then simmered with potatoes, onions, and cumin until the pan juices turn rich and savory. Traditionally cooked over an open fire in a heavy kazan, this homestyle version works beautifully in a cast-iron skillet. Serve hot with flatbread and fresh herbs to soak up every drop of the pan sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 720 mgSodium
• 880 mgPotassium
• 65 mgCalcium
• 9 mgIron
• 18 mgVitamin C
• 9800 mcgVitamin A

Ingredients

For the offal

• 1 lb lamb liver, trimmed of membrane and diced into 1-inch pieces
• 1/2 lb lamb heart, trimmed and diced into 1/2-inch pieces
• 1/2 lb lamb kidney, cored, soaked in salted water 30 minutes, and diced
• 2 tbsp white vinegar (for cleaning kidneys)

For the skillet base

• 3 tbsp rendered lamb fat or neutral oil
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 lb Yukon gold potatoes, cut into 3/4-inch cubes

For seasoning and finish

• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• 2 bay leaves
• 1/2 cup hot beef or lamb broth
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh flat-leaf parsley

Directions

1. Rinse the kidney pieces under cold water, place in a bowl with the vinegar and 2 cups cold salted water, and soak for 30 minutes to mellow the strong flavor; drain and pat all offal very dry with paper towels.
2. Heat the rendered lamb fat in a wide cast-iron skillet or kazan over medium-high heat until shimmering. Add the heart pieces in a single layer and sear undisturbed for 2 minutes, then stir and cook 2 minutes more until lightly browned; transfer to a plate.
3. Add the kidney pieces to the same pan and sear for about 2 minutes until just browned on the outside but still pink inside; move them to the plate with the heart.
4. Add the liver to the pan and sear quickly, about 90 seconds per side, keeping the center just barely pink; return all the offal to the pan.
5. Reduce heat to medium, scatter the sliced onions over the offal, and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic, cumin, salt, pepper, and bay leaves and cook 30 seconds until fragrant.
6. Add the potato cubes and stir to coat in the pan fat. Pour in the hot broth, bring to a simmer, cover partially, and cook 12-15 minutes, stirring once or twice, until the potatoes are tender and most of the liquid has reduced to a glossy sauce.
7. Uncover, taste and adjust salt, and let the pan sit off the heat for 3 minutes so the offal finishes gently in the residual heat. Scatter the dill and parsley over the top and serve straight from the pan with warm flatbread.

Cook’s Notes

• Use the freshest offal you can find; offal is highly perishable, so buy it the day you plan to cook and keep it well-iced.
• Clean the kidneys thoroughly by removing the white core fat and soaking in salted water, which removes much of the sharp, ammonia-like aroma traditional kuyrdak is known for.
• Keep the liver slightly undercooked in the sear step, since it will finish cooking when returned to the pan and rested; overcooked liver turns grainy.
• For an authentic campfire flavor, finish the dish with a small handful of sliced smoked bacon added with the onions.
• Serve with freshly baked lepyoshka or baursak (Kazakh fried dough) to mop up the rich pan juices, and a side of thinly sliced raw onion tossed with sumac and salt for contrast.

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