Armiko (Sauteed Lamb Innards)
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Yield: 4 Ready in 1 hours
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Armiko (Sauteed Lamb Innards) Preparation
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
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