Traditional Romanian Lamb Haggis

Ingredients

• 500g (1.1 lb) lamb offal (liver, heart, and lungs) 500g (1.1 lb) lamb offal (liver, heart, and lungs)
• 500g (1.1 lb) lean lamb meat, minced 500g (1.1 lb) lean lamb meat, minced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 sheep's stomach (cleaned and prepared) 1 sheep's stomach (cleaned and prepared)
• Mashed potatoes and pickled vegetables, for serving Mashed potatoes and pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb offal, minced lamb meat, chopped onion, minced garlic, vegetable oil, ground coriander, ground cumin, dried thyme, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Stuff the mixture into the cleaned sheep's stomach, making sure to leave some room for expansion during cooking. Secure the opening with kitchen twine.
3. 3.
   Place the stuffed stomach in a large pot and add enough water to cover it. Bring the water to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the haggis is cooked through and tender.
4. 4.
   Once cooked, remove the haggis from the pot and let it rest for a few minutes before slicing.
5. 5.
   Serve the Romanian Lamb Haggis hot, accompanied by mashed potatoes and pickled vegetables.

Treat your ingredients with care...

• Lamb offal — Make sure to clean the offal thoroughly before using it in the recipe to remove any impurities and ensure a clean flavor.

Tips & Tricks

• If you can't find a sheep's stomach, you can use sausage casings or aluminum foil to shape the haggis.
• For a spicier kick, add a pinch of chili flakes to the haggis mixture.
• Serve the haggis with a dollop of sour cream for added creaminess.
• Leftover haggis can be used as a filling for savory pies or stuffed peppers.
• Experiment with different herbs and spices to customize the flavor of your haggis.

Serving advice

Serve the Romanian Lamb Haggis hot, sliced into thick rounds. Accompany it with a generous portion of creamy mashed potatoes and a side of tangy pickled vegetables. Garnish with fresh herbs for an extra pop of color and flavor.

Presentation advice

To present the Romanian Lamb Haggis, arrange the sliced rounds on a platter, drizzling any cooking juices over the top. Place a scoop of mashed potatoes alongside the haggis and garnish with a sprig of fresh thyme or parsley. Serve the pickled vegetables in a separate bowl for guests to help themselves.