Kavurdak is a traditional Uzbek offal dish made by searing lamb liver, kidney and heart in tail fat and slow-cooking them with spices. A pressure cooker shortens the traditionally hours-long cooking while keeping the same rich texture.
Cut the tail fat into small cubes and heat it in the pressure cooker, rendering it for 10 minutes.
Sauté the chopped onions in the rendered fat until translucent.
Add the diced liver, kidney and heart and sear over high heat for 10 minutes, then stir in the cumin, chili flakes, salt, pepper and water and close the lid.
Cook on low heat for 90 minutes from the moment it starts hissing.
Turn off the heat and let the steam release naturally for 15 minutes.
Do not skip searing the offal over high heat before adding the liquid, or it will release water and toughen. Keep the pieces cut to an even size so they all 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.