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| Armiko (Sauteed Lamb Innards) Recipe |
Category: Lamb
Rating:
N/A
Servings: 4
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Ingredients
1 heart, liver, and kidneys of
1 spring lamb
4 tablespoon olive oil
1 lb spring onions -- finely
1 chopped
1/2 cup fresh parsley mixed with
1 dill -- finely chopped
1 salt and pepper
1/2 cup walnuts -- finely chopped
Cooking Directions:
Pierce the liver with a knife, cut open the heart and fry them together in a little hot oil for a few minutes. Pass them with the kidneys through a coarse grinder. In Greece we would also use the lungs - but in NY it is against the health code to sell them.
Heat 4 tablespoons olive oil in a heavy frying pan and saute the onions until transparent. Add the meat, dill parsley, and salt and pepper. Stir in well and saute gently for 15 minutes. Add a little water to moisten and cook until the meat is tender. Remove from the heat and sprinkle with chopped walnuts. Serve warm or cold.
Serves 4-6.
NOTES: A traditional Sephardic recipe.
This fufills the injunction in the Torah:
And they shall eat the flesh in that night, roast with fire and unleavened bread; with bitter herbs they shall eat it. Eat not of raw, nor sodden at with water, but roast with fire; its head with its legs and all of the innards thereof. And ye shall leave none of it remaining until morning.
Exodus XII 8-11
My guests did well - except for the head.
Recipe By : susan nehama
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
entreeses,lamb
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