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| What You Need: |
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2 pounds lamb tongue, cooked and peeled (Just barely cover with water, simmer, covered, for 2 hours, cool in broth, peel. Reserve the broth.)
2 tablespoons olive oil
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and finely chopped
Tongue broth
2 tablespoons lemon juice
1 cup Homemade Yogurt or yogurt from the market
2 teaspoons turmeric
2 tablespoons Advieh
Salt and freshly ground black pepper to taste
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| How To Cook: |
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1. Trim any cartilage and fat from the base of the tongues. Cut into 1-inch cubes.
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2. Heat a frying pan, add the oil, garlic, and onion, and saute until clear.
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3. Add 1 cup of the reserved cooking broth and the lemon juice, and simmer 1 minute.
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4. Add the yogurt, turmeric, and advieh, and simmer to make a smooth sauce.
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5. Salt and pepper to taste. Add the tongue cubes and simmer all a couple minutes.
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6. This is great with Chelo rice.
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