Name: Braised Stuffed Lambs’ Hearts
Yield: Serves 4
Ingredients: ¼ pt / 140 ml stock, wine or water salt; freshly ground black pepper; 1 tbsp olive oil; 1 small onion, peeled and chopped; ½ tbsp chopped coriander, basil or parsley; 4 lamb’s hearts; ¼ tsp ground cardamom; ½ tbsp pinenuts or other chopped nuts; ½ tsp ground cumin; 4 tbsp soft breadcrumbs or cooked rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is an inexpensive and delicious recipe which requires little advance preparation. Once in the casserole, the hearts can he left to cook on a very low heat for up to 2½ hours. A slightly higher temperature will cook them in 1½ hours, but they should be cooked gently to keep them tender. Calves’ hearts can also be used.

Ingredients

4 lamb’s hearts
1 tbsp olive oil
1 small onion, peeled and chopped

Method

With kitchen scissors, carefully cut out the centre ‘core’ of each heart, leaving an empty ‘pocket’ to take the stuffing. Finely dice the cores. Heat the olive oil in a flameproof casserole, and fry the diced heart and onion until just browned. Transfer to a bowl and mix with the breadcrumbs or rice, nuts, raisins, spices and herbs and spoon this mixture into the hearts. Close the tops with coc

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Braised Stuffed Lambs’ Hearts

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of