Don’t be put off by the thought of offal. This is a tasty and nutritious meal! Potatoes are an optional extra in jiz-biz and a relatively recent addition to the dish. Tomatoes can also be added in summer.
Preparation time: 30 min
Cooking time: 40 min
- 150 g/6 oz sheep’s liver
- 100 g/4 oz sheep’s lung
- 150 g/6 oz sheep’s kidneys
- 150 g/6 oz sheep’s heart
- 300 g/12 oz potatoes (optional)
- 200 g/8 oz tomatoes (optional)
- 25 g/1 oz butter or vegetable oil (lamb fat is traditional)
- salt & pepper
- Chop the offal into pieces roughly 2.5 cm/1 inch square and fry in oil until almost cooked through.
- Fry the chopped onion (and potato slices and/or tomatoes, if using) separately.
- Mix the offal, onion and potato together and fry for a few more minutes.
- Serve the jiz-biz with pickles, rings or quarters of red onion and sumac, a red powder from barberry bark which has a zesty flavour. Alkaline sumac is thought to aid digestion of acidic meat.