Lamb Tongue Patcha Recipe




 Skinless wheat2 Cup (32 tbs) (Gorgod Or Barley)
 Lamb tongues8
 Water1 Cup (16 tbs)
 Salt To Taste
 Tomato sauce1⁄2 Cup (8 tbs)
 Hot red pepper To Taste
 Lemons2 , quartered
 Garlic3 Clove (15 gm), pressed


Soak the gorgod in hot water for six hours.
Set aside.
Place the tongues in a large pan.
Cover with water.
Add salt.
Bring to boil over high heat.
Reduce heat and simmer, uncovered, about two hours or until the meat is tender.
Drain and reserve the cooking liquid.
Peel the skins when the tongues are still hot.
Set aside.
Rinse the gorgod and drain in a colander.
Place in a large pan.
Add the tongues.
Pour in the reserved juice and cook about one hour longer or until the gorgod and tongues are very tender.
Add the tomato sauce and red pepper.
Season to taste and heat through.
Transfer the Patcha to a serving bowl.
Serve hot with the lemon and garlic on the side.