A quick, practical offal skillet of thinly sliced lamb spleen sautéed with onion, garlic, and cumin. It is an economical and filling option for those looking for an everyday meal.
Cut the spleen into thin strips and slice the onion into half-moons.
Sauté the onion in the cooking oil over low heat until softened. Add the crushed garlic and cook for a few seconds more.
Increase the heat and add the spleen strips. Cook, stirring constantly, until they change color and are cooked through.
Add the cumin, salt, and black pepper, stir, and serve hot.
Allergen-free. Important: Sauté the spleen over medium-high heat; slow cooking over low heat releases its juices and gives it a boiled texture.
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