Kuyrdak (kuirdak)

Instructions

1. Cut the lamb shoulder into roughly 3 cm pieces and the kidneys into strips, then set the liver aside cut into large cubes.
2. Slice the onions into half-moons and the pepper into strips, then crush the garlic.
3. Heat the oil in a large frying pan over high heat and sear the meat for 5 minutes until well browned.
4. Add the onions, pepper and garlic, then fry for 5 minutes, stirring.
5. Add the liver and kidneys, season with the salt, pepper and cumin, then cook for 5 minutes over high heat.
6. Pour in the vinegar and let it evaporate, then cover and simmer gently for 25 minutes, stirring from time to time.
7. Boil the peeled potatoes in salted water until tender, then drain them.
8. Serve the kuyrdak piping hot with the potatoes, sprinkled with green chilli if you like.