Lamb Offal with Spinach

Rosi TrifonovaRosi Trifonova
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Lamb Offal with Spinach
10/12/2012
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Preparation20 min.
Cook50 min.
Тotal70 min.
Servings4-5
"A country-style dish whose irresistible taste you`ll fall in love with from the very first spoonful."

Ingredients

  • offal - 17.6 oz (500 g) lamb
  • spinach - 2.2 lb (1 kg)
  • onions - 1 head
  • garlic - 3 cloves
  • cooking oil
  • salt
  • pepper - freshly ground
  • to top
  • oil - 2 tablespoons
  • flour - 2 tbsp
  • cream - 1 small pot of sour
  • breadcrumbs - for sprinkling
measures

How to cook

Pre- boil the lamb offal, then drain and cut it as needed. Heat 2/5 cup (100 ml) oil and fry the finely crushed onion, then add the crushed garlic. Once they are golden, add the cleaned and chopped spinach and stir until ready.

When it reduces its size, add spices to taste and pour the mixture into the pan. Fry the ofal in the same dish and stir in with the spinach in the pan.

Heat the oil and fry the flour in it. Dilute this mixture with the pre mixed sour cream and salt.

Pour this over the spinach and giblets, sprinkle with some bread crumbs and put in a heated to 374°F (190°C) oven to bake, until it has a nice tan.

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