Drawing on the offal-cooking tradition of Kazakh cuisine, this dish combines cleaned, boiled lamb brains with leftover boiled meat, onion, and spices for a short final cook. Cooking the brains and leftover meat together creates a balanced contrast in texture.
Simmer the cleaned lamb brains with the bay leaf in a small amount of water over low heat for 15 minutes, then drain.
Shred the leftover boiled meat and place it in a skillet with the onion and garlic cloves.
Cut the boiled brains into pieces. Add them to the meat with the black pepper and salt, and cook for 15 minutes.
Sprinkle with dill and serve hot.
As soon as the water starts to boil while cooking the brains, reduce the heat; a vigorous boil can break them apart.
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