Kuyrdak with kidneys, beef liver and heart

The basis of Kazakh cuisine is meat dishes. Most often, mutton is used for food. Kuyrdak is prepared from meat offal. The word "kuurdak" or "kavurdak" (of Turkic origin) has a connection with the Russian "mess" - this is how dishes (krosheva) prepared from various leftovers were called in Russia. The composition of this culinary recipe traditionally includes a light one, but I offer you a simpler option. Sometimes, in the modern version of the recipe, carrots, potatoes and pumpkin are added to the broth.
It is better to cook the dish in a cauldron or a deep, thick-walled frying pan. Wash all offal, dry, cut into cubes. Fat fat or fat mutton, also cut into cubes, fry until the fat is melted. If you decide to cook with a light one, then it is put first. Then add the heart, kidneys and after about fifteen minutes the liver and chopped onion. Add salt and pepper to taste. When everything is fried, pour in the broth and simmer until tender. Serve kuyrdak in a deep dish, sprinkled with finely chopped herbs.