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Name: Armiko (Sauteed Lamb Innards)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Salt and pepper; 1/2 c Walnuts finely chopped; Spring Lamb (Heart, Liver, And Kidneys); 1 lb Spring Onions finely; Chopped; 1/2 c Fresh Parsley Mixed With; Dill finely chopped; 4 tb olive oil

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INGREDIENTS

Salt and pepper
1/2 c Walnuts ; finely chopped
Spring Lamb (Heart, Liver, And Kidneys)
1 lb Spring Onions ; finely
Chopped
1/2 c Fresh Parsley ; Mixed With
Dill ; finely chopped
4 tb olive oil

INSTRUCTIONS

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

NOTES

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Armiko (Sauteed Lamb Innards)

Salt and pepper
1/2 c Walnuts finely chopped
 Spring Lamb (Heart, Liver, And Kidneys)
1 lb Spring Onions finely
 Chopped
1/2 c Fresh Parsley Mixed With
 Dill finely chopped
4 tb olive oil

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@CUNYVM.BITNET>    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Armiko (Sauteed Lamb Innards)
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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 4

Calories: 184
Calories from Fat: 119 (65%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 7.3g
Cholesterol 0mg		0 %
Sodium 52.3mg		2 %
Potassium 688.5mg		18 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 6.1g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 184

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