Armiko (sauteed lamb innards)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Heart, Liver, And Kidneys Of | ||
| Spring Lamb | ||
| 4 | tablespoons | Olive Oil |
| 1 | pounds | Spring Onions -- finely |
| Chopped | ||
| ½ | cup | Fresh Parsley Mixed With |
| Dill -- finely chopped | ||
| Salt And Pepper | ||
| ½ | cup | Walnuts -- finely chopped |
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 <EHNGC@...> File