Ingredients

• 1 whole Goat or Lamb Spleen
• 1/2 cup Rice, partially cooked
• 1 Onion, finely chopped
• 2 tbsp chopped Parsley
• 2 tbsp chopped Cilantro
• 1 tbsp Paprika
• 1 tsp Cumin
• 1/2 tsp Cayenne Pepper
• 4 cloves Garlic, minced
• 2 tbsp Olive Oil
• Salt and Black Pepper to taste

Instructions

1. Prepare the Spleen: Carefully create a pocket in the spleen using a sharp knife. Be careful not to puncture the other side. Rinse the inside and outside and pat dry.
2. Make the Filling: In a bowl, combine the partially cooked rice, chopped onion, parsley, cilantro, garlic, paprika, cumin, cayenne, olive oil, salt, and pepper. Mix everything together well.
3. Stuff the Spleen: Gently stuff the filling mixture into the pocket of the spleen. Do not overfill, as the rice will expand during cooking.
4. Seal the Spleen: Sew the opening of the spleen closed with kitchen twine or secure it with skewers to prevent the filling from coming out.
5. Cook: Place the stuffed spleen in a pot. Add enough water to partially cover it. You can also add some chopped vegetables like carrots and potatoes to the pot. Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the spleen is tender and the filling is cooked through.
6. Serve: Carefully remove the spleen from the pot. Let it rest for a few minutes before slicing and serving hot.