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Lamb Heart Stew


  • Author: Michelle Minnaar
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings 1x
  • Diet: Low Lactose

Description

If you’re not sure about Lamb Heart Stew why not just give it a chance, I’m sure it’ll blow away your expectations.


Ingredients

Scale
  • 30g (¼ cup) flour
  • 17g (1 tbsp) salt
  • 2g (1 tsp) ground black pepper 
  • 900g (2lbs) lamb hearts, chopped 
  • 60ml (4 tbsp) vegetable oil
  • 450g (1lb) onion, finely chopped
  • 4 garlic cloves, crushed
  • 450g (1lb) mushrooms, quartered
  • 375ml (1½ cups) red wine
  • 1L (4 cups) beef, lamb or vegetable stock
  • 14g (1 tbsp) tomato paste
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 900g (2 lbs) potatoes, peeled and quartered
  • 450g (1 lb) Chantenay / baby carrots
  • parsley, for garnishing [optional]

Instructions

  1. Preheat the oven to 160°C / fan 140°C / 325°F / gas mark 3.
  2. Place the flour, salt and pepper in a large mixing bowl and stir.
  3. Toss the pieces of lamb heart in the seasoned flour until all surfaces are covered. 
  4. Heat half of the oil in a large ovenproof casserole dish. 
  5. Brown the dusted lamb hearts over a high heat, then transfer to a plate and set aside. 
  6. Add the remaining oil to the pot and fry the onion over a medium heat for 5 minutes, until soft and translucent.
  7. Stir in the garlic and mushrooms and saute for another 3 minutes. 
  8. Turn up the heat, then pour in the wine. Let it bubble for 5 minutes and don’t forget to stir well so that the pot is properly deglazed.
  9. Add the stock, tomato paste, bay leaves, thyme, potatoes and carrots. 
  10. Give everything a good stir then transfer the casserole to the oven and cook for 2 hours, or until the lamb is tender.
  11. Serve immediately with crusty bread on the side. Enjoy!

Notes

  • In this recipe, I used 4 lamb hearts.
  • If you can’t get hold of fresh thyme you can use 2g (1 tsp) dried thyme.
  • In this recipe, you can use standard carrots. Just peel them and cut them into chunky batons.
  • Keep the size of the potatoes quite big to prevent smaller pieces from going to mush during the long cooking time.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 20 minutes
  • Category: Main Course
  • Method: Stew
  • Cuisine: British

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