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Receta Armiko (Sauteed Lamb Innards)
by Global Cookbook

Armiko (Sauteed Lamb Innards)
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Ingredientes

  • Heart, Liver, And Kidneys Of Spring Lamb
  • 4 Tbsp. Extra virgin olive oil
  • 1 lb Spring Onions -- finely Minced
  • 1/2 c. Fresh Parsley Mixed With Dill -- finely minced Salt And Pepper
  • 1/2 c. Walnuts -- finely minced

Direcciones

  1. Pierce the liver with a knife, cut open the heart and fry them together in a little warm oil for a few min. 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.
  2. Heat 4 Tbsp. extra virgin olive oil in a heavy frying pan and saute/fry the onions till transparent. Add in the meat, dill parsley, and salt and pepper. Stir in well and saute/fry gently for 15 min. Add in a little water to moisten and cook till the meat is tender. Remove from the heat and sprinkle with minced walnuts. Serve hot or possibly cool.
  3. Serves 4-6.
  4. NOTES: A traditional Sephardic recipe.
  5. This fufills the injunction in the Torah: and they shall eat the flesh in which 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 till morning.
  6. Exodus XII 8-11
  7. My guests did well - except for the head.