Romanian Lamb Haggis (Drob de Miel)
Ingredients
Traditional Lamb Haggis Ingredients:
- lamb offal (heart, kidneys, liver, lungs, spleen and the entrails)
- 5 bunches green onions
- 2 bunches green garlic
- 2 bunches parsley
- 2 bunches dill
- 1 bunch wild garlic
- 1 bunch red orache
- 8 eggs
- salt & pepper
- 1 tablespoon vegetable oil (or olive oil)
- 1 tablespoon flour
- 1 sheet bay leaf
- peppercorns
- 1 sprig thyme
- 1 carrot
- 1 parsnips
Instructions
How to Properly Prepare Lamb Offal:
- Wash the lamb intestines very well and rub with coarse salt, as follows: rub with salt, rinse with warm water, rub with salt again, then rinse, and so on, 3-4 times.
- Then, with the help of a wooden spoon handle, turn the intestines upside down and repeat the whole process with coarse salt and water.
- Gather all the intestines in a bunch or two and tie in the middle, then boil in a saucepan of water until soft.
- Wash the rest of the offal well and boil in a saucepan with water and a teaspoon of salt. Stir from time to time and simmer until cooked through.
How to Prepare Traditional Lamb Haggis:
- Wash the lamb offal well and boil them in a saucepan with water and a teaspoon of salt, peppercorns, bay leaf, orache and the vegetables, cut into large slices.
- Stir from time to time and simmer until cooked through.
- Meanwhile, peel the onion and garlic and cut them into large pieces.
- After boiling, remove the offal from the water and allow to cool.
- Cut the offal into cubes and place in a large bowl. Be careful, for a mild taste the offal should not be processed in a meat mincer.
- Add onion and garlic, greens and the beaten eggs. Mix well, season and continue mixing.
- Pour the resulting mixture into the desired loaf pan lined with olive oil and flour. You can arrange slices of boiled carrot and parsley leaves on the top to make it look pretty.
- Put the haggis in the oven preheated to 170 ° C/ 338 ℉ and cook until it browns.
Notes
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