684- Tkelia (Lamb Stomach Stew) / التقلية (طبق معدة الخروف)
Lamb organs (lungs, lining, and fat)
1 onion, chopped
2 tomatoes, grated
2 garlic cloves, grated
1 tablespoon paprika
2 tablespoons ground cumin
1 tablespoon ground turmeric
2 tablespoons ground coriandre
2 tablespoons ground ginger
1 tablespoon tomato paste
2 tablespoons olive oil Salt and pepper, to taste
2 tablespoons parsley,finely chopped
1/2 preserved lemon pulp
1/2 preserved lemon, cut in half
1/2 cup green olives, pitted
1L of water
NOTE: Before using the lamb lining in the recipe, we washed it with some hot water and vinegar several times until the water became clear.1- In a bowl place the lamb lining, lungs and fat, cover with hot water, and wash the organs for a few times until it’s all clean.
2- On a cutting board, cut the organs to pieces.
3- On a medium high heat, place the organs in a pot and let it for 20 minutes until the organs are dry.
4- Add the chopped onion, the garlic, the spices, the tomato paste and olive oil and finally add 1 tablespoon of chopped parsley. Cover the pot and cook for 5 minutes.
5- Cover the ingredients with water, cover the pot and cook for 45 minutes on medium high until the organs are tinder.
6- Once the organs are done and the sauce has thickened, add the rest of the parsley, the preserved lemon and green olives. Mix and cover. Cook for a few minutes.
7- Serve hot with crusty bread and Moroccan mint tea.