136 Queensland Lambs’ Hearts

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Lambs’ hearts 4 4 2 kilos
Salt 1 tbsp. 1 tbsp. 15 grams
Clarified butter, melted ½ cup 4 fl. oz. 115 milliliters
Pineapple pieces 1 x 30 oz. 1 x 30 oz. 1 x 850 grams
Sweet green peppers 2 2 2
Fresh ginger, grated 1 tsp. 1 tsp. 3.5 grams
Pineapple juice 1 cup 8 fl. oz. 230 milliliters
Soya bean sauce 2 tbsp. 2 tbsp. 30 milliliters
Arrowroot 2 tbsp. 2 tbsp. 20 grams
Black whole peppercorns 1 tsp. 1 tsp. 5 grams
Long grain rice cups 10 oz. 285 grams


Method of Preparation

Remove vessels and excess fat from hearts—strain juice from pineapple and keep—mix juice with arrowroot peppercorns (ground), and soya sauce—grate ginger—skin, peel, and pip green peppers, cut to same size as pineapple. Cook rice as per basic method.

Method of Cookery

  1. Place hearts in large saucepan with 5 pints of water.
  2. Cook at the simmer, covered, for 2 hours.
  3. Remove hearts, dry well, and cut into thin slices.
  4. Strain cooking liquid, removing fat from surface.
  5. Shallow fry hearts in butter 15 minutes, until golden brown.
  6. Return to saucepan with sufficient strained liquid to cover. Add green peppers, pineapple, and ginger. Cover—simmer 1 hour.
  7. Skim fat from surface, bring to boil. Pour in the pineapple juice, soya sauce, and arrowroot mixture. Stir until thickened and clear.


Serve with the rice and plenty of very green buttered peas. Beer, light and cold, goes best with this dish.