A practical offal dish for an everyday meal, made by sautéing lamb spleen with onion, peppers, and tomatoes. As the tomato liquid cooks off, the sauce thickens and pairs well with the spleen’s tender texture.
Cut the lamb spleen into thin strips. Cut the onion into half-moons and dice the pepper and tomato.
Sauté the onion in cooking oil over medium heat until lightly golden.
Add the spleen to the pan and cook over high heat until its color changes. Then add the pepper.
Add the tomatoes and cook over low heat until their liquid has evaporated. Sprinkle with Turkish red pepper flakes and salt, then serve.
Important: Slice the spleen into thin strips and cook it quickly over high heat; prolonged cooking will toughen it. Allergen: This recipe contains no common major allergens listed in its ingredients. People with sensitivities to organ meats should use caution.
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