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Clean the liver and kidneys from the films, cut out the ducts and rinse well. Rinse light and Kurdish lard. Cut everything into the same pieces and fry in a pan until half cooked, add the chopped onions, tomato paste, salt, pepper and bring under the lid until tender. Sprinkle parsley greens on the table before serving.
lamb heart - 200 g, lamb liver - 200 g, light lamb - 200 g, fat fat - 100 g, onions - 3 pcs., tomato paste - 0.5 cups, salt to taste, pepper to taste, parsley greens to taste