Liver Kaurma
4 servings
80 minutes
Liver kaurma is a fragrant dish of Georgian cuisine that embodies the richness of flavors and traditions. It originated in the mountainous regions of Georgia where meat dishes play a central role in nutrition. The main ingredient is lamb liver—tender, juicy, and flavorful. Onions sautéed in fat add sweetness and depth, while tomato puree softens the taste and adds a slight tanginess. Stewing for an hour makes the liver incredibly soft, and fresh herbs—cilantro, parsley, and tarragon—bring fresh, spicy notes. Kaurma pairs excellently with Georgian shoti bread or flatbreads, allowing one to enjoy the rich sauce. The dish conveys the spirit of Georgian hospitality and warmth, making it perfect for festive gatherings or cozy family dinners.
1
Quickly fry the liver cut into large pieces in vegetable oil to form a crust.
- Lamb liver: 1 piece
- Vegetable oil: 2 tablespoons
2
Fry the finely chopped onion separately in fat until it becomes soft and transparent.
- Lamb fat: 1 tablespoon
- Onion: 6 heads
3
We pour boiling water over the tomatoes, peel them, and mash them thoroughly with a spoon until they turn into a liquid puree. We strain the tomatoes through a sieve.
- Tomatoes: 6 pieces
4
Put the onion and liver in a pot, mix, pour in tomato puree, season with salt and pepper, and simmer on low heat for about an hour.
- Onion: 6 heads
- Lamb liver: 1 piece
- Tomatoes: 6 pieces
- Sea salt: to taste
- Ground black pepper: to taste
5
Place on a plate and sprinkle with finely chopped cilantro, parsley, and tarragon.
- Coriander: to taste
- Parsley: to taste
- Tarragon leaves: to taste