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Lamb Tongue Patcha

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Ingredients
  Skinless wheat 2 Cup (32 tbs) (Gorgod Or Barley)
  Lamb tongues 8
  Water 1 Cup (16 tbs)
  Salt To Taste
  Tomato sauce 1⁄2 Cup (8 tbs)
  Hot red pepper To Taste
  Lemons 2 , quartered
  Garlic 3 Clove (15 gm), pressed
Directions

Soak the gorgod in hot water for six hours.
Set aside.
Place the tongues in a large pan.
Cover with water.
Add salt.
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.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish

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