Armiko (Sauteed Lamb Innards)

Title: Armiko (Sauteed Lamb Innards)
Categories: Lamb, Main dishes
Yield: 4 Servings

Heart, Liver, And Kidneys Of
Spring Lamb
4 tb Olive Oil
1 lb Spring Onions — finely
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