Looks like I’m getting back into the swing of things. This is a nice simple slow-cooker recipe. You don’t have to use lamb hearts, or even lamb, but the combination of juicy lamb leg and meaty lamb hearts really works well. The lamb hearts are incredibly cheap and they work really well with the strong flavoured sauce.
If you didn’t tell people, they would never guess that what the hearts were. They have a lovely firm texture but aren’t obviously “offally”.
Whilst you all know that I’m not a proponent of paleo, I do like to share recipes which are suitable for friends who are every now and again.
Lamb’s Heart Curry
Serves 6 (I know, I know, but this one’s really filling)
389 Calories, 10g carbohydrate (4g sugar, 2g fibre), 35g protein, 23g fat
Ingredients
- 3 lamb hearts
- 600g lamb leg (diced) – You could just use another 6 lamb hearts, but the combination works well.
- One large onion
- One 400g tin tomatoes
- One 400g tin coconut milk
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp fenugreek
- 2 tsp ginger
- 2 tsp cinnamon
- 2 tsp ground chilli
- 2 tsp ground turmeric
- 2 tsp garam masala
- (Or replace all spices with 2 tbsp of curry powder, all measures are approximate)
- Salt to taste
Instructions
- Prepare the lamb hearts. Cut into quarters lengthwise and remove the tube that goes into the top. Then chop into roughly 2cm/1″ dice.
- Chop the onion roughly (or slice… honestly, it will be good however you prep it)
- Put all ingredients in a slow cooker and stir through.
- Cook on low for 8-12 hours (i.e. put on when you go to work and eat after the evening’s workout… or when you get home.)
- Serve with rice, naan bread, vegetable curry and/or dahl.
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