Lamb cighir with polenta

I happened to arrive after Easter with a tray of lamb organs in the fridge, leftovers from classic dishes, but without the desire to make a meatloaf with whole eggs or to put everything in the oven. So I returned to cighir, which is quickly prepared on the stove, and in the end, you have a substantial meal without needing much planning. I like to serve it with thick, slightly cooled polenta, which I cut with string.

Quick info

Total time: 1 hour 20 minutes
Servings: 4
Difficulty: medium

Ingredients

Lamb cighir:
- 500 g lamb offal (liver, heart, lungs, spleen)
- 1 medium white onion
- 1 medium red onion
- 2-3 green onion stalks
- 3 cloves garlic
- 3 tablespoons oil (I prefer palm oil, but sunflower oil works too)
- 1 bay leaf
- 1 teaspoon vegeta (or salt)
- 1 tablespoon sweet paprika
- 1 tablespoon cornstarch
- salt, freshly ground pepper, to taste
- chopped fresh parsley

Polenta:
- 1 liter water
- 400 g cornmeal
- 1 tablespoon butter
- salt

Preparation method

1. Wash the offal well in several cold waters and remove any membranes or clots. Leave them whole while boiling, as they cut better after boiling.
2. Place them in a pot with cold water, without salt. Occasionally skim the surface. Boil for 20-30 minutes until they are half cooked. Drain and let them cool.
3. Cut the offal into cubes of about 1 cm. They don't have to be perfect, just pieces of roughly the same size.
4. In a large pot, heat the oil. Add the finely chopped white and red onions. Sauté over medium-low heat, stirring periodically. If you notice they are sticking or starting to color too much, add a few tablespoons of water; this helps soften them without burning.
5. When the onions are translucent and soft, add the boiled and chopped offal. Stir to lightly brown, then add the paprika, crushed garlic, chopped green onions, and bay leaf.
6. Let everything cook over medium heat for 5-7 minutes, stirring occasionally. Season with salt, pepper, and vegeta (or just salt if you prefer). If it seems too dry, add 2-3 tablespoons of water.
7. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Pour the mixture into the cighir and mix well. You will notice that the composition binds and becomes more consistent.
8. Let it cook for another 2-3 minutes, then turn off the stove and remove the bay leaf.
9. Chop the parsley and sprinkle it on top, to taste.
10. While the cighir is almost ready, you can make the polenta. Boil 1 liter of salted water, then sprinkle the cornmeal in a rain, stirring constantly with a whisk. When it thickens and starts to pull away from the sides, add the butter. Stir for another minute, then pour the polenta into a mold or onto a platter. Let it cool for 10 minutes; it will cut more easily.
11. For serving, cut slices of polenta (I use a piece of waxed string for a smoother appearance), place it next to a portion of cighir and, if you want, add a few slices of hot pepper.

Why I make the recipe often

It's useful when I have fresh organs and don't want to cook a classic meatloaf. It’s made in one pot, the result is tasty and filling, and leftovers keep well for lunch the next day. It can be served warm or cold, and adjusted with whatever you find in the fridge.

Tips and variations

Tips:
- Do not salt the offal while boiling, otherwise they become tough.
- If you only have liver, add a little lard for more flavor.
- For texture, do not chop the organs too finely.

Substitutions:
- Instead of palm oil, you can use regular oil.
- It also works with pork or beef organs, not just lamb.
- Vegeta can be omitted, but be careful with salt.

Variations:
- You can use dill or lovage instead of parsley.
- Sometimes I add a beaten egg at the end for a more cohesive texture.
- If you want a juicier cighir, leave it with a little liquid and do not add all the cornstarch.

Serving ideas:
- With pickles or hot peppers.
- Next to a green salad if you want a lighter option.
- On slices of toasted bread if you’re not making polenta.

Frequently asked questions

1. What can I substitute for lamb organs?
You can also use pork or beef organs. Adjust the boiling time if they are tougher.

2. Can I add eggs to the mixture?
Yes, you can add a beaten egg at the end for binding. I usually don’t.

3. Can it be made without cornstarch?
You can omit the cornstarch, but the cighir will be less cohesive. An alternative is to use a little flour or breadcrumbs.

4. Can I make the recipe with frozen organs?
Yes, just make sure to fully defrost them and wash them very well beforehand.

5. Can I make cighir in advance?
Yes, it lasts in the fridge for 2-3 days, and the taste holds well.

Nutritional values

One serving (with polenta) has approximately 350-400 kcal.
Proteins: 18-20 g
Fats: 15-18 g
Carbohydrates: 36-40 g
Cighir is rich in protein due to the organs, while polenta provides the necessary carbohydrates. Fats vary depending on the type of oil and the amount of butter used.

Storage and reheating

Cighir keeps in the fridge, in a closed container, for up to 3 days. It reheats easily on the stove over low heat, with a tablespoon of water if it has dried out. Polenta lasts two days, but becomes harder in the fridge; you can slice it and fry it in a pan when reheating.

For cighir, we sauté the white and red onions, gradually adding water. Separately, we boil the cleaned and washed offal in unsalted water (if we add salt, we risk toughening them). When the onions are sautéed, we add the half-cooked offal cut into small cubes, then the crushed garlic, green onions, and bay leaf. In a bowl, we mix the starch with 2 tablespoons of water and the spices, then pour it over the cighir. *** Polenta is the quickest to prepare, so we will take care of it while making the cighir. We bring water to a boil, add salt. When it starts to boil, we sprinkle in the cornmeal while continuously whisking for a smooth mixture. Once it has cooked, we add the butter and stir a little more to incorporate it. I poured the polenta into a square mold and let it cool slightly. After it took the desired shape, I cut it into slices using a piece of waxed thread. :) I plated the dish, garnished it with chopped parsley and hot peppers; Et voil! Enjoy your meal, dear ones! :)

 Ingredients: For cighir we need: 500 g of lamb offal, one medium white onion, one medium red onion, 2-3 green onion stalks, 3 garden garlic cloves, 3 tablespoons of palm oil, salt and pepper to taste, one bay leaf, one teaspoon of vegeta, one tablespoon of sweet paprika, one tablespoon of starch, chopped fresh parsley. Polenta: 1 liter of water, 400 g of coarsely ground cornmeal, one tablespoon of butter, salt to taste.

 Tags:  lamb cighir