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Potted Lamb Tongues

chef.expert's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped onions 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Water 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Whole fresh lamb tongues 12 (Fresh)
Directions

MAKING
1) In a Dutch oven, heat butter and fry onions and garlic in the hot butter until dark brown.
2) Add in 1 cup water and seasonings and simmer over high heat until water evaporates.
3) Stir in tongues and add enough water to cover them and bring to a boil.
4) Simmer, covered for about 1 1/4 hours until done.
5) Spoon the pan juice over the tongue.

SERVING
6) Garnish with parsley and serve unsliced.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cocoa
Servings: 
4

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