Braised Stuffed Lambs’ Hearts

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

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

Main course
Gluten-free

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