Organ Meat Recipes

LAMB HEART AND CABBAGE
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Serves: 4
Ingredients
2 lambs’ hearts
2 cups lamb sausage
1 cabbage, washed, leaves separated
4 cups water
Seasonings to taste
Instructions
Open lambs’ hearts at the top (larger aperture).
Fill with sausage meat. Place hearts in cheesecloth (washed) and tie cloth with a string.
Place in kettle.
Add cabbage leaves, water, and seasonings.
Cover and let cook for about 55 minutes.
Drain off excess water, if there is any left.
Untie cheesecloth bag and remove hearts.
Serve on the cabbage.

LAMB HEART LOAF
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 4
Ingredients
2 lambs’ hearts, passed through meat chopper
2 cups bread crumbs
1 onion, peeled, chopped
2 eggs
Seasonings to taste

Instructions
Mix all ingredients together thoroughly. Place mixture in a washed cheesecloth. Roll and
tie both ends with a string.
Boil slowly for 1 hour in salted water. Remove from water, untie loaf and take off the
cheesecloth. Then serve.
Any sauce can be served with the loaf.
CURRIED LAMB’S LIVER
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Serves: 4
Ingredients
8 slices lamb’s liver
1 cup bread crumbs
1 tablespoon curry powder
3 tablespoons butter
Seasonings to taste
Instructions
Place slices of liver in a greased baking pan. On each slice of liver, arrange all of the
bread crumbs mixed with the curry powder. Place on top of bread crumbs, one piece of
butter over each slice of liver. Put baking pan underneath the gas flame of the oven
(broiling oven). Let broil slowly until nicely brown. Then serve. To maintain tender
juiciness, do not over-cook.

LAMB’S LIVER HAMBURGER STEAK
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 8
Ingredients
1 lamb’s liver, passed through meat chopper
1 pound beef round steak, passed through meat chopper
2 onions, peeled, sliced
4 tomatoes, sliced
2 tablespoons butter
Seasonings to taste
Instructions
Mix lamb’s liver with the beef and seasonings. Shape ground round steak in the form of a
cake. Put in buttered frying pan. Cover with onions and tomatoes. Put a few pieces of
butter on top. Place frying pan in hot oven and let cook for 20 to 25 minutes. Then serve.

BATTERED LAMB FRIES
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Serves: 2
Ingredients
1 lb. of lamb fries
1 tsp. flour
Pinch of salt and pepper
1 egg, well beaten
1 Tb. catsup
Half cup of mushrooms or chopped onion
3 oz. oil
Instructions
Take a pound or a pound and a half of lamb’s fries. Wash thoroughly in cold water, then
set them in a saucepan, cover with cold water, and let them boil for three or four minutes.
Take them out, drain, and dry with a cloth. Mix a teaspoon of flour very smoothly with a
little cold water, and add to it a small pinch of salt and pepper, 6 teaspoons of water, and
a well-beaten egg. Dip each piece of fry into this mixture, then fry it in 3 ounces of oil
until it is brightly browned on both sides, without being at burnt. Mix a tablespoon of
flour very smoothly, with the fat in the frying-pan, until it is lightly browned. Add
sufficient boiling water to bring it to the thickness of cream with a tablespoon of catsup
and a little browning, if necessary. A few mushrooms, or a little chopped onion, may be
added, if desired. (If preferred, the fry may be cooked without the batter or beaten egg,
and bread crumbs may be substituted for them. )

LAMB FRIES WITH POTATOES
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 2
Ingredients
1 tsp. oil
1 lb. of lamb fries, cut into thin strips
4 stripes of bacon, chopped
1 onion, sliced
2 large potatoes, peeled and thinly sliced
4 tsp. gravy powder mixed with 1 c. water
salt and pepper to taste
1 tbs. chopped parsley
Instructions
Heat the oil in a large frying pan. Add lambs fry, bacon and onion. Cook for 3 to 4
minutes until fry is browned. Remove from fry-pan and reserve. Place a layer of potatoes
in the bottom of the pan, cover with the fry, onion and bacon. Finish with a layer of
potatoes, Pour over gravy and seasonings. Cover with a tight-fitting lid or foil and cook
over a low heat, for 30 minutes or until potatoes are tender. Sprinkle chopped parsley
over the dish before serving.

GLAZED LAMB FRIES
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Serves: 8-10
Ingredients
2 doz. lambs fries
1 c. chopped ham and bacon
1 clove garlic
Bay leaf, herbs and spices
3 oz. butter
flour
stock
Instructions
Prepare fry for recipe by blanching and stripping outer membrane off. Pat dry and cut
into thin slices. Lard each piece with bacon and ham, and roll it in chopped herbs and a
pinch of pounded spice. Dip it in flour and braise in good stock, to which add three
ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with
two cuts. Cook until the fry is well glazed over, and serve.

DONBALAAN
(PERSIAN LAMB FRIES)
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
4 sheep testicles
2 medium eggs
1 cup bread crumbs
cooking oil
2 tbs. parsley
salt & black pepper
Instructions
Wash testicles and cut length-wise along the middle. Remove the skin, and cut each part
length-wise into two slices. Sprinkle some salt and black pepper on both sides of each
slice. Add salt and black pepper to eggs and mix well. Dip each slice on both sides in
bread crumbs, then in eggs, and again in bread crumbs. Fry each slice in pre-heated oil on
one side for a few minutes until color changes, Turn over and fry on the other side again
until color changes. Serve with chopped parsley.

GRILLED KIDNEYS
Preparation Time: 35 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
8 lamb kidneys
1/2 cup olive oil
1/2 tsp salt
Ground fresh pepper
1 tsp. fresh thyme leaves
1/2 tsp. dry mustard
1/8 tsp. mace
4 Tbs. butter
Dash Tabasco
1 Tbs. Worcestershire sauce
Dash cayenne pepper
Juice from one lemon
Instructions
Remove skin and fat from kidneys, split, then marinate for at least thirty minutes in the
oil, salt, pepper, thyme, mustard, and mace. Preheat broiler. Broil kidneys for five
minutes. (Put them on skewers for ease of handling). Turn kidneys and brush with a
mixture of melted butter, Tabasco and Worcestershire sauce, cayenne pepper, and lemon
juice. Broil for three more minutes, brush again with butter mixture and remove to hot
platter. Make a sauce of pan drippings and remaining butter mixture, whisking to deglaze
pan. Pour over the kidneys and serve.

KIDNEY AND LIVER PATE
Preparation Time: 8 hours
Cooking Time: 2 hours
Serves: 4
Ingredients
4 lamb kidneys
2 lamb livers
3 onions
3/4 bulb garlic
1 tbs. black pepper corns
Dried mustard
1/4 tsp. sage
1/4 tsp. thyme
Olive oil
Instructions
Preheat oven to 275°. Peel the little membranes off the kidneys and slice kidney. Lightly
sauté the liver and kidneys in olive oil until barely done. Remove the meat from the pan
and pat dry with paper towels. Grind spices in blender or processor. Purée the onions and
garlic in the blender or processor with the spices. Pour off into a sieve to drain. Purée the
meats in the blender or processor with the onions, garlic, and spices. Oil bread pan. Pour
the meat mixture into the bread pan and smooth the surface. Cover with aluminum foil
and set a pan in water about an inch high up the side of the pan. Bake at 275° for 2 hours
or until a knife comes out almost clean. Remove from the oven and chill over night,
leaving the foil on. The next day invert on serving plate.