People usually hate the idea of heart but this a rich and strongly flavoured dish, good for winter weekend lunches or suppers. It is the heart which gives the rich flavour, but if you think your family will refuse to eat it, don’t tell them about the heart. They will never know.
Chop beef and heart into cubes. (Discard any tubes in the heart.) Melt enough oil and butter to thickly cover the bottom of an iron casserole dish. Stir the beef, heart and bacon into the fat. Stir in the flour. Add the heated stock and stir. Bring gently to the boil until it thickens. Take off the heat and add the chopped carrots, the onion and tomatoes and the crushed spices. Put back on the heat and bring to simmering point. Cover dish and put in a low oven Gas 1 (275°F/140°C) for 3½–4 hours. Serve with boiled long grain rice and a green vegetable or salad.
© 1976 Josceline Dimbleby. All rights reserved.