| |
|
What You Need:
(To Serve: 4)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Trim any cartilage and fat from the base of the tongues. Cut into 1-inch cubes.
|
2. Heat a frying pan, add the oil, garlic, and onion, and saute until clear.
|
3. Add 1 cup of the reserved cooking broth and the lemon juice, and simmer 1 minute.
|
4. Add the yogurt, turmeric, and advieh, and simmer to make a smooth sauce.
|
5. Salt and pepper to taste. Add the tongue cubes and simmer all a couple minutes.
|
6. This is great with Chelo rice.
|
|
|
|
|
