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Stuffed Lamb Hearts

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  Lamb heart 8
  Minced onion 1 Cup (16 tbs)
  Pine nuts 2 Tablespoon, roasted
  Pistachio nuts 2 Tablespoon, roasted
  Short grain rice 2 Tablespoon
  Parsley 2 Tablespoon, minced
  All spice 1⁄2 Teaspoon
  Black pepper 1 Pinch
  Cinnamon 1 Pinch
  Butter 1⁄4 Cup (4 tbs)
  Water 3 Cup (48 tbs)
  Bay leaves 2
  Oregano 1⁄2 Teaspoon
  Salt To Taste
  Arrow root 1 Tablespoon

Take out veins of the hearts.
Clean the inside.
Wash with cold water.
Prepare the filling:
Saute onion in butter, add nuts and rice.
Saute ten minutes more.
Add parsley and seasonings, mix.
Fill the cavity of the hearts with the filling.
Sew with thread.
Fry in butter until golden brown.
In a medium pot, put three cups water, bay leaves, oregano and salt.
Add fried hearts.
Cook covered for two hours, or until tender.
Drain the liquid.
Add arrowroot to the liquid, stir few minutes on the heat, until thickened.
Take out the thread of the hearts, arrange on a serving dish, cover with sauce.
Surround it with small fried potatoes, and fresh parsley or mint.
Serve with cooked vegetables.

Recipe Summary

Side Dish

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Stuffed Lamb Hearts Recipe