Title: Armiko (sauteed lamb innards)
 Categories: Lamb, Main dishes
      Yield: 4 Servings
 
           Heart, Liver, And Kidneys Of
           Spring Lamb
      4 tb Olive Oil
      1 lb Spring Onions -- finely
           Chopped
    1/2 c  Fresh Parsley Mixed With
           Dill -- finely chopped
           Salt And Pepper
    1/2 c  Walnuts -- finely chopped
 
  Pierce the liver with a knife, cut open the heart and fry them
  together in a little hot oil for a few minutes.  Pass them with the
  kidneys through a coarse grinder.  In Greece we would also use the
  lungs - but in NY it is against the health code to sell them.
  
  Heat 4 tablespoons olive oil in a heavy frying pan and saute the
  onions until transparent.  Add the meat, dill parsley, and salt and
  pepper. Stir in well and saute gently for 15 minutes. Add a little
  water to moisten and cook until the meat is tender. Remove from the
  heat and sprinkle with chopped walnuts. Serve warm or cold.
  
  Serves 4-6.
  
  NOTES: A traditional Sephardic recipe.
  
  This fufills the injunction in the Torah:
  
  And they shall eat the flesh in that night, roast with fire and
  unleavened bread; with bitter herbs they shall eat it. Eat not of
  raw, nor sodden at with water, but roast with fire; its head with its
  legs and all of the innards thereof. And ye shall leave none of it
  remaining until morning.
  
  Exodus XII 8-11
  
  My guests did well - except for the head.