Boiled Lamb Tongue
A tender meat appetizer hailing from Uzbekistan — give it a try! Boiled lamb tongue with spices is an Uzbek appetizer that men especially love. The tender meat — nutritious and appetizing — doesn't even need extra sauces, it's that delicious! But if you like, you can serve any favorite meat sauces alongside it.
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Recipe author
Boiled Lamb Tongue
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 57 %
4 g
Fats 29 %
2 g
Carbohydrates 14 %
1 g
43 kcal
GI:
100
/
0
/
0
- Wash the lamb tongues thoroughly under running water, scraping them with a knife or the rough side of a sponge. Then put the tongues in the bottom of a suitably sized pot, cover them with clean filtered water (half of the amount listed), and set it over high heat. 2. Bring the liquid to a boil. Once the water boils, cook the tongues for 10 minutes over medium heat. Then pour the broth into the sink and rinse the tongues well under running water again. Wash the pot too, or use a different one. 3. Put the washed tongues in the bottom of a clean pot and cover them with the remaining clean water. Peel the onion, rinse it, and add it to the pot with the tongues. Add the washed bay leaves and the allspice as well. Peel the garlic and add it to the pot with the tongues too, leaving it whole. 4. Wash the root vegetables well — carrot, celery root, and parsley root. Peel them if needed, cut them into a few pieces, and add them to the pot as well. The roots will add aroma to the tongues. 5. Set the pot over high heat, bring the liquid to a boil, then reduce the heat to its lowest setting. Add salt and ground black pepper to the pot, taste, and adjust to your liking. Cover the pot with a lid and cook the tongues for 2 hours. After this time the tongues should be tender (easily pierced with a knife). 6. Turn off the heat, take the tongues out of the broth, and plunge them into the ice water you set aside. This makes it easy to peel off the skin. Rinse the tongues with drinking water and pat them dry with a paper towel. All done — now just slice the appetizer into thin pieces and serve it with your favorite meat sauce and fresh herbs (the underside of the tongue isn't very pretty when sliced, so you can use it to make a salad, for example, and the broth can be used to make a fragrant soup).
- Enjoy your meal, and have a fun get-together with friends!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Brains (beef, pork, lamb) - 92 kcal/100g
- Tripe - 120 kcal/100g
- Brain sausage - 342 kcal/100g
- Offal - 170 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
- Allspice - 263 kcal/100g
- Celery root - 32 kcal/100g
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