Find your recipes and restaurants here

Braised sheep's tongues

Recipe from: 6/29/1995 12:00:00 AM
Ingredients 7
Servings 6


  • 6
    sheep's tongues
  • 15
  • oil for frying in
  • 6
  • 4
    bay leaves
  • 6
    allspice seeds
  • salt and pepper to taste


Clean the tongues and cut away any muscle tissue. Soak the tongues in water to cover and salt overnight. Heat the oil in a saucepan and stir-fry the cloves, bay leaves and allspice seeds for 3 minutes. Remove the tongues from the water and pat dry. Season to taste with salt and pepper and stir-fry in the spice and oil mixture for about 5 minutes on both sides. Reduce the heat, cover the saucepan with a tight-fitting lid and simmer over low heat until the tongues are tender. Serve with peach pickle and yellow rice. Serves 4-6.

Read more on: lamb

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.