Egyptian Lambs Heart in Tomato Broth
Ancestral Nutrition
If you're new to cooking with organs this recipe is well worth your time in the kitchen. Lamb hearts are the star of the show which taste divine in this dish.ā If you're new to eating heart, whether it's lamb or beef this short article will outline why we LOVE this organ.
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Ingredients:ā
- 6 lambs heartsā
- 2-3 onionsā
- Gheeā
- 2/3 cups tomato pasteā
- 500ml-750ml Bone Broth (enough to cover ingredients) ā
- Salt to tasteā
- 2/3 tbsp spices (baharat & cinnamon)ā
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Method:ā
- Trim and slice the hearts into bite size piecesā
- Slice the onionsā
- Saute onions in gheeā
- When the onions have cooked down, add the heart and brown slightlyā
- Add tomato paste and stir throughā
- Add spices and cover with bone brothā
- Cook in slow oven (150-160C) for 90 mins until tenderā
- Served traditionally with lentils and rice.ā
