Lamb Tongue Patcha
|Skinless wheat||2 Cup (32 tbs) (Gorgod Or Barley)|
|Water||1 Cup (16 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Hot red pepper||To Taste|
|Lemons||2 , quartered|
|Garlic||3 Clove (15 gm), pressed|
Soak the gorgod in hot water for six hours.
Place the tongues in a large pan.
Cover with water.
Bring to boil over high heat.
Reduce heat and simmer, uncovered, about two hours or until the meat is tender.
Drain and reserve the cooking liquid.
Peel the skins when the tongues are still hot.
Rinse the gorgod and drain in a colander.
Place in a large pan.
Add the tongues.
Pour in the reserved juice and cook about one hour longer or until the gorgod and tongues are very tender.
Add the tomato sauce and red pepper.
Season to taste and heat through.
Transfer the Patcha to a serving bowl.
Serve hot with the lemon and garlic on the side.