Heart, liver, lungs Lamb IN A FIRE PIT - Yummy Tajik Recipe - Mountain food - Street Village Food

lamb liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is lower in fat and more affordable than lamb.

lamb heart

🥗Healthier: beef heart

💰Cheaper: pork heart

Beef heart is leaner and often less expensive.

lamb lungs

💰Cheaper: beef lungs

Beef lungs are more readily available in some regions.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and healthy fats.

Clean the lamb heart, liver, and lungs thoroughly under cold water.

Chop the organs into bite-sized pieces.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until translucent, about 5 minutes.

Stir in the carrots and potatoes; cook for another 5 minutes.

Add the lamb organs to the pot; cook until browned, about 7-10 minutes.

Sprinkle in cumin, coriander, black pepper, and salt; mix well.

Pour in enough water to cover the ingredients; bring to a boil.

Reduce heat to low; cover and simmer for 1-1.5 hours until tender.

Adjust seasoning with vinegar and more salt if needed.

Serve hot, garnished with fresh herbs.

Cooking Techniques

Spice Level: