Lamb Offal in a Kazan: Heart, Liver & Lungs – GEORY KAVKAZ

🧂 1. INGREDIENTS (Serves 4–6)

• 500 g lamb heart, trimmed and cut into 3–4 cm cubes
• 500 g lamb liver, cleaned, halved or quartered
• 500 g lamb lungs, cleaned and sliced into medium pieces
• 3–4 tbsp animal fat (lamb tallow or vegetable oil)
• 3 large onions, sliced
• 2–3 garlic cloves, minced
• Salt & freshly ground black pepper, to taste
• 1 tsp ground cumin (optional, for warm aroma)
• Water (for deglazing, ~100 ml)

🔥 2. PREP & SEAR OFFAL

1. Heat fat in a heavy kazan (cast iron pot) over medium-high heat.
2. Add heart cubes; sear ~3–4 minutes until edges brown. Remove and set aside.
3. Add liver pieces to the same pot; cook ~2–3 minutes until lightly browned. Remove.
4. Add lung slices; sear ~3 minutes until the exterior color changes. Remove.

🧅 3. SAUTÉ THE AROMATICS

1. Add onion slices into the residual fat; sauté 5–7 minutes until softened and turning golden.
2. Stir in garlic and cumin (if using); cook for 1 minute until fragrant.
3. Season lightly with salt and pepper.

🍲 4. COMBINE & SIMMER

1. Return heart, liver, and lungs to the kazan.
2. Pour in ~100 ml water—just enough to deglaze and start a light sauce.
3. Stir gently, scraping the bottom to incorporate browned bits.
4. Reduce heat and simmer covered for 15–20 minutes, until offal is cooked through (heart tender, liver done, lungs soft).

🍽 5. SEASON & SERVE

1. Taste and adjust seasoning with more salt, pepper, or cumin if preferred.
2. Remove from heat and let rest 5 minutes.
3. Serve directly from the kazan alongside fresh flatbread, rice, or a hearty grain like bulgur.
4. Optional garnish: chopped fresh parsley or a squeeze of lemon for brightness.

✅ COOKING TIPS

• Order of searing prevents overcooking sensitive offal (liver cooks fast).
• Onion base builds depth—don’t rush softening.
• Light simmer keeps textures distinct and juicy.
• Accompany with simple sides to balance the richness of offal.