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Stew of lamb organs

Stew of lamb organs

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I made an inventory in the freezer and I discovered a package with lamb entrails;) As I was not very successful with the drone among the Dragons, I chose the stew variant.

A super delicious stew came out;)

  • lamb heart 1 piece,
  • lambs (lamb) 1 pair,
  • lamb chops 1 pair,
  • yellow onion 2 pieces,
  • green onion 4 strands,
  • green garlic 2 strands,
  • palm oil 50 ml,
  • coarse salt 1 tbsp,
  • freshly ground pepper 1 tsp,
  • paprika 1 tsp,
  • semi-dry white wine approx. 250 ml,
  • zacusca Panacris 1 jar.

Servings: 8

Preparation time: less than 120 minutes


The vegetables are cleaned, finely chopped and hardened in a little oil and water. Meanwhile, clean the organs, wash and boil in cold water with 1 tablespoon of salt.

After boiling, remove from the water, then cut into cubes. Add to the mixture of onions and garlic, seasoning with salt, paprika and pepper, filling with wine and water to cover them and leave to boil over low heat, covered, approx. 30 minutes.

At the end, add zacusca (see the recipe here: //retete/zacusca-panacris-35347.html or and let it boil for approx. 10 minutes until the tastes harmonize.

It is served hot with homemade bread or accompanied by a tasty polenta and seasonal salad.

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Lamb entrails cared for in bread

I do not see why, those of us who eat and appreciate lamb liver, prepared from organs, should enjoy the specific taste of lamb entrails only once a year, at the Feast of Easter? Why do we have to forget them for a year, until next Easter? Why not try to find the pleasure and taste of drob in other recipes in which to capitalize on the organs of lamb? To those who eat sheep, lamb, drob, I propose a recipe that I like very much, respectively lamb entrails cared for in bread. The recipe is not very time consuming and does not require complicated techniques, not to mention that it bears personal imprints according to everyone's taste and pleasure.

How to prepare lamb stew in a pot. Here is a specific shepherd's recipe

In the northern part of Harghita County, where sheep farming is an ancient occupation, the locals keep the culinary tradition and frequently prepare shepherd's dishes, such as lamb stew in jititit (fatty whey that is squeezed from curd after kneading - no) at the cauldron, informs Agerpres.

The recipe for this dish was revealed to us by Ţuţa Moldovan, from Tulgheş, a professional educator, who likes to cook traditionally for her loved ones but also to be present at fairs and events in the village, where she offers all kinds of goodies to those present. prepared by her.

For five servings of lamb stew inTV is needed a kilogram of meat, a liter of food, two onions, two peppers, a donut, hot peppers, salt, pepper, paprika, bay leaves, green parsley.

Portion the meat, using pieces of muscle, ribs, and even organs, wash, then put in a pot to boil with a little salt, bay leaves and peppercorns.

Mrs. Moldovan tells us that when the meat is cooked, it is removed and washed again with cold water. Put oil in the pot, add chopped onion, chopped peppers and donuts and sauté with a little salt until soft. Add the boiled meat and mix for a few minutes, then add the sour cream and simmer until it no longer tends to rise to the surface, which ‘behaves exactly like sweet milk’. Season with salt and pepper, add a little paprika, finely chopped hot peppers, and finally add green parsley.

Cream can be used instead of cream, but the stew will not have the same flavor.‘, Adds the housewife from Tulgheş.