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Armiko (Sauteed Lamb Innards)

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.

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