Armiko (Sauteed Lamb Innards)

Title:
Armiko (Sauteed Lamb Innards)

Yield:
4 Servings

Categories:
Lamb,
Main
Dishes




Ingredients:





          Heart, Liver, And Kidneys Of


          Spring Lamb


     4 tb Olive Oil


     1 lb Spring Onions -- finely


          Chopped


   1/2 c  Fresh Parsley Mixed With


          Dill -- finely chopped


          Salt And Pepper


   1/2 c  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 


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip