Romanian Lamb Haggis

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • innards from a lamb (heart, kidneys, liver, tongue, spleen)
  • 2
    big onions
  • 1
    tablespoon mixed chopped parsley and dill
  • 1
    tablespoon chopped green onion (green parts)
  • salt, pepper
  • 1
    tablespoon lard
  • 1
    slice bread
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DIRECTIONS

  • Grind the innards with the finely chopped raw or slightly fried onion, lard and crustless slice of bread (previously soaked and squeezed dry).
  • Add salt, pepper, chopped parsley and dill, chopped green onions, beaten eggs and mix everything well. In a well greased pan, set the washed lamb stomach so as to cover the bottom and sides of the pan with room to spare.
  • Arrange the ground meat mixture, cover with the sides of the stomach and bake.
  • When ready, turn onto a plate and serve with green lettuce.
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