Kavurdak is a traditional Uzbek dish made by searing lamb liver, kidneys, and heart in tail fat, then slow-cooking them with spices. A pressure cooker shortens the traditional hours-long cooking time while preserving the texture.
Cut the tail fat into small cubes and heat it in the pressure cooker. Cook for 10 minutes, until the fat has rendered.
Cook the chopped onions in the rendered fat until softened.
Add the cubed liver, kidneys, and heart and sear over high heat for 10 minutes. Then add the cumin, red pepper flakes, salt, black pepper, and water, and close the lid.
Cook over low heat for 90 minutes, starting when you hear the pressure cooker begin to simmer.
Turn off the heat and let the pressure release naturally for 15 minutes.
Sear the offal over high heat before adding it, or it may release its juices and become tough. Cut the pieces evenly so they cook at the same rate.
Kavurdak'ı ilk kez düdüklüde yaptım, annem her zaman saatlerce açık tencerede pişirirdi; benim 90 dakikalık düdüklü versiyonum ona çok yakın bir kıvama ulaştı ve zamandan ciddi tasarruf sağladı.
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