Braised Lamb's Hearts HT
4 Hot Offal Vegetables
Herbs Main course Eggless
Medium Lamb's Hearts
teasp Dry Mustard
Sticks Celery, finely chopped
Large Onions, finely chopped
Sprigs of Parsley
Tomatoes, skinned and diced
1. Wash the
hearts (leave whole if desired) but remove any white tube-like parts.
2. Mix the
flour with salt, pepper and mustard powder and use to coat the hearts.
Melt 25g/1oz of the butter plus the oil in a pan and
fry the hearts for a couple of minutes
on all sides. Remove from pan.
3. Add the
remaining butter to the pan, add the onions, celery and potatoes and fry
for 5 minutes, turning. Add the bay leaves, parsley, tomatoes, salt and pepper
and stir well.
4. Add the
hearts, pour over the stock, cover and simmer very gently for 1 1/2 hours.
5. To serve -
transfer the hearts to a serving dish and keep warm. Pass the stock and
vegetables through a sieve or process in a blender. Return to the pan, heat
through then pour a little over the hearts to coat and serve the remainder
separately in a gravy boat.
Types of Offal
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