Mageretsa & Psito – Lamb & Lemon Soup Recipe
Ingredients:
1 leg of lamb
1 head of lamb
A bunch of finely-chopped onions (green)
Olive oil
Garlic
1/2 c of rice (uncooked) for every person
Juice of 3 large lemons
1 liver of lamb
Several tongues of lamb
A bunch of finely-chopped fennel
Oregano
3 large eggs
Instructions:
In large-sized stockpot, you put enough lamb cuts for your diners. Have heads halved then you add the leg, liver & tongue into pot. Cover w/ water & let it boil.
Have the broth skimmed then you add green onions & fennel. Have it covered then gently simmer for 2-3 hrs ’til leg is thoroughly cooked. Drain stock off & reserve.
Cut the liver into fine dices then you add into reserved stock. Have skin of tongues peeled. In large-sized bake dish, you place olive-oil, garlic, oregano & juice from two lemons. You turn your lamb cuts except lamb’s liver into mixture, coat well then transfer into bake dish’s center. Surround them w/ liver chunks, turin over oil.
Bake in moderate heat ’til lamb cuts are well cooked and are crispy (approx 1 hr). Turn lamb cuts midway of cooking. Prepare enough quantity liver stock for your diners then have 1/2 c rice cooked in it.
Separate eggs & beat eggwhites ’til stiff. Add eggyolks in & beat well. Add lemon juice. You ladle some soup onto eggs & then you pour it back onto soup, stir vigorously. Add seasonings as desired. Serve your soup first then your cooked meat together w/ simple but luscious salad.
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