A practical offal recipe suited for everyday tables, made by sautéing lamb spleen in a pan with onion, pepper, and tomatoes. The sauce, thickened as the tomatoes reduce, pairs nicely with the spleen's light texture.
Cut the lamb spleen into thin strips, and cut the onion into half-moons and the pepper and tomato into cubes.
Sauté the onion in vegetable oil over medium heat until lightly pink.
Add the spleen to the pan and sauté over high heat until it changes color, then add the pepper.
Add the tomatoes and cook over low heat until the liquid evaporates, then sprinkle with red pepper flakes and salt and serve.
Important: Cut the spleen into thin strips and cook briefly over high heat; long cooking hardens it. Allergen: this recipe contains no specific allergen group, those with organ meat sensitivity should be cautious.
If you remove the thin membrane before cutting the spleen, you get a softer texture after cooking.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.