Ingredients
- 1 kg of lamb offal
- 1 large red onion, finely chopped
- 5-6 spring onions, finely chopped
- 1 lettuce, coarsely chopped
- 4- 5 tbsp fresh dill, finely chopped
- 1/2 cup tea rice (optional)
- 1/2 cup tea olive oil
- Salt and freshly ground pepper
- For the eggnog: 2 eggs, juice of 2 lemons
Implementation
step 1
Clean and wash the entrails well and set them aside.
step 2
In a large saucepan with plenty of water add the entrails and bring to a boil. Once they are ready, strain and leave to cool. Cut into small pieces and remove excess fat.
step 3
Heat the olive oil in a saucepan over medium heat and add the chopped onions and meat. Saute for 5-6 minutes, until golden brown. Add 2-3 glasses of hot water and simmer for about 10 minutes. Add the coarsely chopped lettuce, pressing it to fit and close with the lid. Cook for 10 minutes, remove the lid and season with salt and pepper.
step 4
Mix well and let the cook cook with the lid on for another 40-50 minutes. (If you choose to add rice to the recipe, stir the rice about 10 minutes before the end of the cooking time)
step 5
For the eggnog: Separate the egg whites from the yolks. In a bowl, beat the egg yolks and add the lemon juice, stirring until combined. In another bowl add the egg whites and beat with a hand mixer until foamy. While stirring slowly add the yolk mixture to the egg whites. Continue beating for 1-2 minutes and gradually add 1-2 tablespoons of the hot broth from the cook, small amounts at a time. Be sure to add the broth slowly otherwise the egg whites will cut.
step 6
When done, pour the whole eggnog into the pot and add the chopped dill. Mix well, close with the lid and set aside for 5 minutes.