Bayur kujryk is one of the most popular Kazakh dishes served on festive occasions such as weddings. It is prepared from the best parts of the horse (smoked horse sausage or possibly raw horse belly meat, cooked horse loin and comb), from mutton liver and mutton kidney fat.
mutton kidney fat:
Cook all meat cuts and sausage with water on low fire for 2 to 2 1/2 hours until beef broth is reduced to 1/2 liter.
Pour milk over liver and let stand for 3 to 5 hours.
Pour the horse meat broth into the frying pan, add the kidney dal cut into four pieces, bring to a boil over high heat and then continue cooking on low heat for 10 to 15 minutes.
Add the skinned whole liver, the boiled horse meat, the sausage, spices and salt and do it on low fire for 5 to 7 min. Pound the Quargel Kurt to powder, mix it in a cup of beef broth and gradually pour it to the meat, stirring continuously, continue cooking for 3 to 4 min. until the liver is cooked.
Then close lid and cool.
Cut meat, liver and mutton fat into tender strips, mix together and let the sauce soak in.
Tip: Stock up on high-quality spices – it pays off!