A frugal classic of New Zealand farmhouse cooking, lamb heart is braised slowly for hours with root vegetables until fork-tender. Served with bread, it makes a hearty option for a weekend brunch spread.
Brown the cubed lamb heart together with the onion, carrot, celery and garlic in a wide pot until the meat changes color.
Add the tomato paste and cook briefly, then pour in the beef stock and bring to a boil.
Add the bay leaf, thyme, salt and black pepper, cover and simmer on 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, trim off the white membrane and larger vessels, or the stew will have tough bites. Stir occasionally while it simmers covered to make sure it doesn't catch at the bottom. Allergens: contains wheat (gluten, bread).
If you can't find lamb heart, beef heart works too; since it's cut into larger pieces, extend the cooking time by 20 minutes.
Admin DadaGastro · verified in test kitchenTarifte 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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