9 out of 10 points. Very tasty, but rather time consuming pies.

Cooking 4 h.
20 pies

Ingredients:
For filling:
1 lamb liver (about 400 g)
2 lamb lungs (about 500 g)
1 lamb heart (about 250 g)
70 g butter
4 medium onions
8-9 black peppercorns
3 bay leaves
vegetable oil, for frying
4 tablespoons dried celery root
1/2 cup milk
For the test:
330 ml milk
2 eggs
5 tbsp granulated sugar
3 tbsp vegetable oil
1 tsp salt
15 g fresh live yeast
450-600 g of wheat flour, (depending on the flour, it may take more)

Preparation:

1. Rinse offal thoroughly. Put the whole heart in a saucepan. Add the peeled onion, 3 black peppercorns, 2 tbsp. dried celery roots. Pour in cold water, bring to a boil and cook for about 2 hours until soft (the heart should be easily pierced with a knife). Close to the end of cooking, add 1 bay leaf. At the end of cooking, drain the broth, leaving a little for the filling (about 50-70 ml).

2. In a large (!) Saucepan put the lungs, cut into large pieces, and pour cold water. Bring to a boil and drain. Pour again with cold water, add the peeled onion, 6 black peppercorns, 2 tbsp. dried celery roots. As with the heart, bring to a boil and cook for about 2 hours until soft, adding 2 bay leaves towards the end of cooking. You need to be prepared for the fact that the lungs will float up during cooking, increase in size, then decrease again - therefore, it is best to cover the pan with a heavy lid when cooking.

3. Clean the liver from the film and bile ducts, soak in milk for 30 minutes. Then drain the milk. Heat the oil well in a frying pan and add the onion cut into rings. Put the liver on top, cut into pieces about 1.5 cm thick. Season with salt, pepper and simmer over low heat until no more blood is released from the liver, about 10 minutes. It is important not to overexpose, otherwise the liver will become stiff.

4. Transfer the fried liver to a bowl along with other boiled offal; will not be needed further.

4. Separately fry the finely chopped onion in vegetable oil. All products (heart, liver, lung, onion) - chop with a blender or mince twice. Add the broth left over from cooking the heart to the resulting minced meat - it should turn out to be neither liquid nor dry. Taste the filling and add salt if necessary.

5. Prepare the dough: dilute the yeast in a little warm milk. Separate the whites of the eggs from the yolks, then beat 2 whites and the yolk with granulated sugar, add diluted yeast, vegetable oil, salt and the remaining warm milk. Sift the flour and, gradually adding it to the rest of the ingredients, knead the dough of such a consistency that it lags behind the walls. Cover with a towel and put in a warm place to rise, about 1 hour, excluding drafts. Then knead the dough and put it up a second time.

6. Knead the dough and form pies from it, adding a small piece of butter together with the filling. Dissolve the remaining yolk in 2 tablespoons. boiled water and grease the surface with it.

7. Let the pies distance for 10-15 minutes, then put in the oven, preheated to 200 degrees. Bake for 15 minutes, then remove the pies from the oven, grease with butter, cover with a towel or napkin, let stand for another 15 minutes and only then transfer from the baking sheet.

To the question How to cook mutton offal deliciously? given by the author Browse the best answer is I do not know what you have from offal, but if a complete set / kidneys, liver, lungs, internal fat, intestines /, then the classic dish JIZ-BYZ. Everything is cleaned, washed, cut into small pieces, the fat is melted in a cauldron and everything is fried together with potatoes cut into small cubes over medium heat until cooked. Salt the fart before serving. Sprinkle with cilantro. Serve with onions and pickles. It is also possible with vodka. Goes very well!
Source: I have cooked more than once.

Answer from chromosomes[guru]
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GULASH FROM BYPRODUCTS
800 g of offal (lungs, heart, kidneys, tongue), 2 onions, 4-5 tablespoons of butter, a spoonful of flour, half a glass of sour cream, 2-3 tablespoons of lemon juice, 2-3 bay leaves, 6-8 allspice peas, a spoon marjoram, salt, pepper.
1. Peel offal, wash thoroughly, put in boiling salted water, add bay leaf, allspice and marjoram; cook until tender (the lungs will be ready first, they cook very quickly).
2. Cool the finished offal, cut into small cubes, put in a saucepan.
3. Heat 2-3 tablespoons of oil, add flour, brown, dilute with a glass of broth and pour over to offal.
4. In the remaining oil, fry the finely chopped onion, which then transfer to a saucepan with meat, and stir everything.
5. Season with lemon juice, salt and pepper, boil, then reduce heat, cover and simmer for about 20 minutes.
v. While stewing, add broth to the steaming sauce. 7. Serve with potatoes and pickled cucumbers.

Answer from Elena anatolieva[guru]
after processing, they wrote to you how, but without experience it is difficult to cope. the intestines must be turned inside out and braided in a pigtail, then toss it into boiling water, and we rub the entrails with slaked lime, and "wash them under cold water, then it is snow-white and not stinking)
you can make a casserole with rice,
and the soup turns out abaldenny.

Answer from Irishka ...[expert]
BOILED LANGUAGES
The tongues prepared for cooking are placed in cold water, brought to a boil, roots, onions, salt, pepper, bay leaf are added and boiled at a low boil. The cooked tongues are removed from the broth and immersed in cold water for a few minutes and the skin is quickly removed in it. Before serving, the tongues are stored in meat broth, but not in the broth from the tongues.
Boiled tongues are served in 3-4 slices, topped with oil, with mashed potatoes, boiled cabbage, turnips, rutabagas, horseradish, herbs. Boiled tongues can be poured with red, red sauce with wine, sour cream with horseradish.
Boiled tongues - ingredients:
Tongue - 120 g, onions - 4 g, carrots - 4 g, parsley - 4 g, celery - 4 g, garnish - 150 g, horseradish - 20 g, herbs - 5 g, salt, pepper, bay leaf - to taste ...
KIDNEYS IN RUSSIAN
Processed buds are boiled, washed, cut into slices and fried, potatoes, carrots, parsley, onions, chopped with diamonds and stewed pickles, peppers, bay leaves are added, poured with red sauce (main) and stewed. Season the finished buds with garlic and herbs. The dish can be cooked without potatoes, while serving it fried as a side dish.
Kidneys in Russian - ingredients:
Kidneys - 190 g, potatoes - 112 g, carrots - 25 g, onions - 25 g, parsley - 10 g, pickled cucumbers - 35 g, flour - 5 g, tomato puree - 20 g, garlic - 1 g, margarine - 20 g, bay leaf - 0.01 g, pepper - 0.01 g, herbs - 3 g, salt - to taste.
BRAINS BOILED IN SAUCE
The brains are placed in cold water, adding salt and vinegar, put the roots, spices and cook for 25-30 minutes at a low boil. Boiled brains are cut into 4 parts and, laid out on a portioned dish, poured with meat steamed white sauce with egg. Boiled mushrooms, cut into slices, are put on the brains and sprinkled with herbs. Boiled rice is served as a side dish.
Boiled brains in sauce - ingredients:
Brains - 133 g, carrots - 5 g, parsley - 4 g, onions - 5 g, vinegar - 5 g, boiled mushrooms - 30 g, boiled rice - 100 g, sauce-100 g, pepper and bay leaf - 0 each, 01 g, greens - 3 g, salt to taste.
BOILED LIVER WITH SWEET SAUCE
The processed liver is boiled in broth with the addition of roots and spices until half cooked. Then cut into thin slices, pour in sour cream sauce and boil until tender.
Serve boiled liver (2 pieces per serving) with mashed potatoes or peas, crumbly cereals, pasta, sprinkled with finely chopped herbs.
Boiled liver with sour cream sauce - ingredients:
Liver - 143 g, carrots - 4 g, onions - 4 g, parsley - 3 g, pepper - 0.01 g, garnish - 150 g, sauce - 100 g, herbs - 3 g, salt - to taste.

Answer from Flush[guru]
Lamb liver in the gland
- omentum, lungs, heart and liver of a lamb - 300g
- onion - 100g
- oil - 100g
- city roll - 1 pc.
- milk - 2 glasses
- sour cream - 2 tbsp. l.
- pepper and salt to taste.
Rinse the oil seal well, spread it out in the pan so that its edges hang over the pan. Leaver, that is, lungs, heart and liver, rinse well, cut into pieces and mince together with a loaf, peeled from the crust, soaked in milk and well wrung out. Finely chop the onion, salt, fry in oil, add together with sour cream to the cooked minced meat. Stir the mixture well, season with salt and pepper to taste, spread evenly on the oil seal, cover it all over with the edges and put in a heated oven for 1 1/2 - 2 hours so that everything is well fried. Put the finished gland on a round dish, sprinkle with finely chopped onions, cut into portions, as a pie is cut. This dish can be served with salted watermelons, pickles and tomatoes, or sauerkraut salad with finely chopped onions and granulated sugar.
Then add 2 cups of broth, potatoes cut into cubes, slices of pickled cucumbers, if necessary, salt and pepper and simmer under the lid until the food is ready. Before the end of stewing, pour in a glass of sour cream, bring everything to a boil and remove from heat. When serving, sprinkle with finely chopped parsley or dill.
Brain bits
- brains - 500g
- egg (yolk) - 1 pc.
- egg - 1 pc.
- white bread - 1 slice
- milk
- bread crumbs - 1/2 cup
- ghee - 1 tbsp. l.
- parsley (greens)
- salt.
Soak the brains in water for 2 hours, then wash, immerse in hot water and cook for several minutes, then take out, remove the films, add the bread soaked in milk and squeezed out. finely chopped parsley, egg yolk, salt, mix well and cut into round meatballs or oval meatballs. Moisten them with beaten egg, roll in breadcrumbs and fry in butter. Serve with boiled green peas, drenched in oil, and cauliflower. Mashed potatoes or fried potatoes.
Liver cutlets
- liver - 500g
- onion - 1 pc.
- egg - 1 pc.
- flour - 2 tbsp. l.
- salt, spices.
Pass the liver and onion through a meat grinder, add the egg, flour, salt and spices to taste. Mix everything thoroughly and form patties like pancakes, because the minced meat is liquid.
Kidneys with potatoes and cucumbers
- kidneys - 600-800g
- butter - 100g
- potatoes - 8-10 pcs.
- cucumbers (pickled) - 3 pcs.
- onions - 2 pcs.
- cucumber pickle - 1/2 cup
- sour cream - 1 glass
- meat broth - 2 glasses
- pepper - to taste
- parsley or dill greens - to taste
- salt.
Boil the kidneys, then cut them into slices. Finely chop the onion and fry in butter in a deep frying pan, put the kidney slices on top and, turning, lightly fry with the onion. Pour the cucumber pickle into the pan, cover and simmer for 15-20 minutes.

Lamb is one of the most popular types of meat. Many dishes are prepared from this product, including the famous soups based on lamb broth: shurpa, kharcho and so on, not many products can boast of such a rich taste. The meat has excellent taste and is a very useful product. Unfortunately, not all housewives know how to cook lamb correctly and how much to get a juicy delicious dish. But, in addition to the meat itself, properly cooked offal, such as a lamb heart and lung, will be very healthy and tasty.

Meat

Lamb meat is healthy and nutritious, due to its composition and content of nutrients and microelements, it is used as dishes for a special diet for certain diseases.

Before boiling lamb, it should be properly prepared. To do this, you must first soak the meat in water for 1.5-2 hours. Soaking will better remove product contaminants and harmful substances. After the lamb is soaked, it should be freed from fatty deposits and tendons.

A specific type of meat should be chosen for each purpose. For example, if lamb is needed for broth and you plan to cook the first course, then you should choose a product on the bone. For such purposes, the ribs or the renal part of the spine, as well as the tubular marrow bones, which must first be chopped up, are perfect. Such meat should be cooked from 1.5 to 2.5 hours, depending on the age of the ram. It is important to cook the lamb over low heat. The meat for the broth should be immersed in cold water, after waiting for a boil, you should not miss the moment and remove all the foam that will form. During the cooking process, you need to check the readiness of the meat by piercing it with a knife so as not to overcook the product, otherwise it will turn out tough.

If you need to cook the tenderloin, then the cooking process should be organized differently. The meat should be cut into small pieces and dipped in boiling water. This will make the pieces more juicy and will not add any benefit or flavor to the broth. You need a little water, so that it hides the product by a centimeter. Cook over low heat, excluding active boiling. The meat will be cooked from 1 to 2 hours, also depending on the age of the ram. As in the first case, it is necessary to descale in time.

Lung

Lamb lung is a dietary by-product equal in protein content to animal meat. Having cooked a lung, you can cook many tasty and healthy dishes. It can be cut into salads or consumed as a stand-alone dish.

Advice! Due to its spongy structure, the offal perfectly absorbs liquid. Therefore, adding it to a salad with ingredients prone to fluid release, you can avoid unnecessary wateriness in the dish.

Before boiling the offal, it must be prepared, first you need to soak the lung. Experienced housewives advise to first put the offal in a container, press down with a press and only after that fill it with water, so the lung will not be able to float and will give all the bad substances into the water.

The lung should be cooked for 1.5-2 hours in two stages. At the first, you need to fill the lung with water, and after waiting for a boil, boil for 5-10 minutes, after which the water should be replaced. The next portion of liquid can already be salted and seasoned to taste. During the cooking process, active foaming occurs, so you need to monitor the process and periodically remove the foam. Also in the pan, you can press down the pieces of the product with a lid of a smaller diameter, this will not allow the easy to float and facilitate the cooking process.

Heart

Lamb heart is another offal that is actively eaten not only by gourmets. Typically, it is boiled, then cut into pieces and fried - this is the easiest and most common way to prepare the product. Unlike lamb, the offal does not contain fat, but at the same time it is not inferior to it in terms of the amount of nutrients and vitamins.

Advice! To rid the lamb heart of a specific smell, it can be soaked in water acidified with vinegar before boiling.

Before starting to cook, the lamb heart should be cut open and thoroughly rinsed to remove blood residues. Place in a saucepan and fill with cold water. After boiling, remove the foam, reduce heat and cook for 1.5 hours. You can check the readiness of the product by piercing it with a sharp object, if this happens unhindered, then the dish is ready.

After the offal is cooked, it can be served by cutting it into pieces and offering a side dish or sauce to it. You can also continue cooking. A delicious goulash is made from the heart, roast, or you can simply fry the product with onions and spices. In addition, there are many salads that include a heart. An inventive hostess will always be able to independently come up with a dish using such a tasty and healthy offal.

Lamb allows you to prepare many culinary masterpieces, these are not only soups, but also various full-fledged meat dishes. Following the cooking tips, any housewife will be able to cook the meat properly and surprise the household.

Lamb meat is highly valued among many consumers in our country. It has a large number of components useful for the human body (vitamins, minerals and trace elements), and is also valuable in the nutritional and energy sense. However, it is customary to eat not only ram meat, but also by-products obtained from the carcass of this animal. What can you cook from mutton giblets? How to use lamb entrails? In the article you will find a recipe for preparing a delicious and unusual dish.

general information

Despite the fact that the use of lamb offal may seem strange or unacceptable to some people, there are special dishes in the cuisines of several peoples of the world, the main component of which is just such an ingredient. This list also includes the Kazakh national dish called "kuyrdak". It should be noted that this dish is traditionally prepared from fresh offal from a freshly slaughtered animal. The following parts of an animal's carcass are usually referred to as mutton giblets:

• liver;
• heart;
• lung;
• kidneys;
• language.

Recipe

To prepare an unusual Kazakh dish, in addition to the aforementioned mutton giblets you will need the following products:

• potato;
• onion;
• garlic;
• Bay leaf;
• salt;
• black allspice and red hot pepper.

It is important to note that the amount of ingredients depends on the amount of offal you have, as well as your personal taste preferences. The estimated cooking time is 1.5 hours. First you need to prepare the offal. To do this, rinse them well, and soak the kidneys in water for several hours. After that, we cut the offal into small pieces.

When starting to fry the giblets, it is worth remembering the obligatory sequence of their preparation: first the lung, then the heart, later the kidneys, and last of all the liver. Fry by-products should be in a cauldron or in any other container with thick walls in hot oil with the addition of spices. When the food is fried, it is also necessary to add garlic chopped with garlic press and chopped onion in half rings to them. Simmer the contents over low heat, covered for 35-45 minutes. After cooking, put the fried offal in a clean plate.

Features of serving dishes

The dish will be garnished with potatoes - we will cook them. To serve the dish to the table, put boiled potatoes on a plate, and on top of it - kuyrdak. Sprinkle everything with fresh herbs. Can also be served with a variety of sauces to suit your taste. If you want to give the ram by-products more flavor, then you can use tomato sauce or sour cream. In this case, the dish should be served with gravy.

Thus, thanks to the use of a few simple ingredients and following a simple recipe instruction, you will be able to prepare a national Kazakh dish in your kitchen, which will undoubtedly surprise your household and guests.

For a recipe for fried lamb giblets, see the next video.