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  Added: Nov 03, 2008  •  Visited (470)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lamb Tongues
What You Need:
  • 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

  • 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.

    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Middle East ╗ Iran
    Main Ingredient ╗ Meat & Poultry ╗ Lamb
    Main Ingredient ╗ Vegetables ╗ Garlic
    Main Ingredient ╗ Dairy ╗ Yogurt
    Dish ╗ Main Courses


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