A thrifty classic of New Zealand farm cooking, lamb heart is slowly simmered with root vegetables for hours until tender and stew-like. Served with bread, it makes a hearty addition to a weekend brunch.
In a large pot, brown the cubed lamb heart with the onion, carrot, celery, and garlic.
Stir in the tomato paste and cook briefly. Add the meat stock and bring to a boil.
Add the bay leaf, thyme, salt, and black pepper. Cover and cook over low heat for 120 minutes, stirring occasionally, until the heart is tender.
Remove the bay leaves and serve the stew hot with bread.
When cutting the heart, remove the white membrane and vessels; otherwise, the stew may contain tough pieces. Stir occasionally while cooking covered to keep it from sticking to the bottom. Allergen: contains wheat (gluten) from the bread.
Tarifte kısık ateşte pişirin diyorsunuz ama ben unutup ateşi biraz yüksek bıraktım, dibi hafif tuttu ve yürek beklediğimden sert kaldı. Kendi hatam ama süre konusunda daha net bir uyarı olsa iyi olurdu.
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