4 Lamb tongues
2 tablespoons oil
2 onions, chopped
1 garlic clove, crushed
1/2 teaspoon each oregano, pepper, salt and ginger
Juice of one lemon

Serves 4 persons

Wash tongue well and soak in cold water for 4 hours.

Place the tongues in a pot with cold water and bring to the boil. Let boil for 15 minutes. Drain.

Place the tongues again in a pot and cover with cold water and a teaspoon of vinegar, then let cook for one hour.

Remove the tongues and reserve their water.

When cold, take off the skin from the tongues and cut into slices.

Sauté the onions and garlic in hot oil over medium heat. Then add 2 cups of the water that the tongues were cooked in. Stir.

Place the tongue slices in an oven-proof dish, and pour the onion mixture, lemon juice and seasoning over the slices.

Cover and bake in a hot oven for 30 minutes.