Gina Sakic

Lamb heart stew

  • 2-3 lamb hearts
  • 600g lamb stew meat, diced
  • 1tbs ghee
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp fennel seed
  • 1 tsp fresh grated ginger
  • 1 tsp turmeric
  • 4 cloves garlic, crushed
  • 2 Tbsp lemon juice
  • 1 cinnamon stick
  • 2 bay leaves
  • ½ tsp salt, to taste
  • ½ tsp pepper, to taste
  • 1 diced apple
  • 6 small potatoes
  • 2 medium yellow onions, diced
  • 300ml tomato sauce
  • 2 cups bone broth
  1. Cut lamb hearts into cubes (up to you how big or small). The only trimming you need to do with these hearts is to remove any large vessels (and even those will be tender enough to eat at the end). Place in a bowl ortogether with the stew meat.
  2. Grind fennel seed (and any other whole spices you might be using) in a spice grinder. Combine with cumin, coriander, ginger, turmeric garlic, melted ghee and lemon juice.
  3. Pour the spice mixture over lamb and stir to coat. Cover and marinate in the refrigerator 4-6 hours or overnight (up to 24 hours).
  4. Preheat oven to 150C.
  5. Heat a large stock pot over low heat with some ghee and cook the onions until soft. Add the lamb and cook for 5 min.
  6. Add bone broth, tomato sauce, apple, potatoes, cinnamon stick, bay leaves, salt and pepper. Bring everything to boil.
  7. Transfer the pot into preheated oven and cook uncovered in the oven for 2 hours. Enjoy!