Uzbek Jiz-Biz

Clean the lamb heart and kidneys of membranes and white ducts, and trim the liver of its membrane; rinse all the offal, pat dry and cut: the heart and kidneys into 2–3 cm pieces, the liver into 3 cm pieces. Cut the potatoes into large wedges, the onion into half-rings, and roughly chop the cilantro.

In a kazan or heavy deep skillet, render the tail fat over medium heat for 5–7 minutes. Remove the crispy bits, leaving the hot fat in the pot.

Arrange the potatoes in a single layer and fry over high heat for 8–10 minutes, turning a few times, until the wedges are browned. Transfer the potatoes to a plate.

In the same fat, fry the heart and kidneys for 5–7 minutes, stirring constantly. Add the liver and cook for another 3–4 minutes, so it forms a crust but stays juicy.

Return the potatoes to the pot, add the onion, salt, black pepper, cumin and coriander. Stir and cook for 3–4 minutes, until the onion softens.

Pour in the water, cover with a lid and simmer over low heat for 8–10 minutes, so the heart and kidneys finish cooking and the potatoes soak up the juices. Remove the lid and let the excess liquid evaporate for 1–2 minutes.

Sprinkle the jiz-biz with cilantro, let it rest off the heat for 2 minutes, and serve hot.