Armiko (sauteed lamb innards)

Yield: 4 Servings

Measure Ingredient
\N \N Heart, Liver, And Kidneys Of
\N \N Spring Lamb
4 tablespoons Olive Oil
1 pounds Spring Onions -- finely
\N \N Chopped
½ cup Fresh Parsley Mixed With
\N \N Dill -- finely chopped
\N \N Salt And Pepper
½ cup Walnuts -- finely chopped

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 <EHNGC@...> File

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