LambTongue

recipe

This recipe is based off one I found online but it has since fallen off the back of the internet. I just want to make a note in case I need this later. Good with almond couscous or any sort of north african food. If that doesn't suit you then pick another region you'd likely find cinnamon and lamb tongues.

• 2 tongues lamb/pig/goat
• 2 sticks cinnamon
• 15 peppercorns
• 2 bay leaves
• salt
• onion, skin on
• 3-4 cloves garlic, skin on
• 1-2 qt water

1. put it all in a pot
2. bring the broth to a boil then drop to the gentlest of simmers for 1.5 hr
3. cool and peel the tongues then return them to the pot
   • If the tongues don't peel easily they weren't cooked long enough
4. Store tongues submerged in broth until served to retain moisture

-- ChristopherPepe - 21 May 2009