Another chapter in my quest to make sure that there is nothing to waste for our local meat. I was amazed how many lamb’s hearts were going for such a low price the last time I was buying local meat. I have got a dab hand at removing the fat and coronary arteries from the top of the heart: a bit like removing the top from a pepper. I find the best way to prepare a lamb’s heart is with a pair of sharp kitchen scissors. I snip the fat off around the top of the heart, in which the coronary arteries lie embedded. This includes snipping of the auricles, which are small, brown grissly looking appendages up at the top. You should be left with a cone of thick heart muscle. I also hoick out any blood clots still in the ventricles. As a guide, one heart serves one person.
- 6 lamb’s hearts, trimmed, and cut in quarters lengthways
- 2 tbsp organic extra-virgin olive oil
- 1 tsp black cumin seeds (you can use ordinary cumin as well)
- 1 tsp fennel seeds
- 1 tsp coriander seed
- 1 tsp ground ginger
- 1 tsp turmeric
- 4 cloves of garlic
- 2 tbsp lemon juice
- 1 cinnamon stick
- 2 bayleaves
- 1/2 tsp salt
- Freshly ground black pepper
- 6 carrots
- 2 medium onions
- 1 pint stock
- Grind the fennel, coriander and cumin together
- Put the lamb’s hearts in a resealable plastic box with the freshly ground cumin, coriander, fennel, and the turmeric, ginger, crushed garlic, lemon juice and olive oil. Put the lid back on, give it a shake to mix, and leave to rest in the fridge for at least 4 hours.
- Peel and cut the onions in half, then slice into half-rings.
- ry the onion gently in a small amount of olive oil for 10 minutes on a low heat, then add the meat and turn the heat up to brown it.
- Preheat the oven to 140C
- Add the carrots and stock, cinnamon and bayleaves, bring to a simmer and season to taste
- Cover the pot and bake in the oven for a couple of hours
Serve with rice, couscous or pitta bread, salad as a side-serving. You could subsititute ras al hanout for the spices at the start, and add apricots instead of carrots.