I suggest making stewed lamb hearts. Despite the fact that the heart is an offal, its nutritional value is equal to meat and during the stewing process it becomes very tasty and tender. And if you add vegetables, herbs, and spices, the dish will only become tastier and more nutritious. Try it!

Ingredients

To prepare lamb hearts you will need:

water - 1 liter;

lamb hearts - 1 kg;

salt - 1 tbsp. l.;

spices (hops-suneli, cumin, ground garlic) - 2 tbsp. l.;

fresh frozen vegetables (corn, green peas, sweet peppers, carrots) - 350 g.

Cooking steps

Cut the lamb hearts in half and wash well. If there are blood clots, you need to remove them. Cut the lamb hearts into thin strips approximately 1-1.5 cm wide.

Add spices (hops-suneli, cumin, ground garlic) and mix thoroughly.

Place the lamb hearts in a cauldron or thick-walled pan and add water. You can also cook in a slow cooker using the “Stew” function.

After boiling, reduce the heat and simmer at low simmer under the lid for 1.5 hours.

Lamb hearts prepared according to this recipe are tender and tasty, served hot with vegetables.

Heart

Lamb heart, how to cook deliciously. The best recipes for cooking lamb heart.

Lamb heart, how to cook deliciously.

Lamb heart, how to cook deliciously.

The heart is an offal, but this does not prevent it from being used for preparing various dishes, because the heart is a very healthy product and contains many nutrients. Thanks to its rich vitamin composition, heart is a must for people who lead an active lifestyle. For cooking, it is best to choose the heart of young animals.

Before you start cooking, the heart must be cleaned, the fat located in the wide part is cut off. If there are blood clots or protruding blood vessels on the heart, they need to be removed. After cleaning, the heart is washed in cold water, then cut into several pieces and soaked in cold water for three hours. The heart has an elastic and dense structure; it is cooked for an hour and a half, and the water needs to be changed every half hour. Boiled heart can be added to salads and snacks, you can make minced meat or pate from it. You can prepare a delicious second course from the heart; to do this, fry it after boiling.

if you plan to fry or stew the heart, the cooking time is reduced to forty minutes, after which subsequent heat treatment takes another half hour. Rice, buckwheat, pasta, and potatoes are suitable as a side dish. Sauce, sour cream, tomato or cheese emphasizes the taste of the cooked heart.

Lamb heart stewed with vegetables: Ingredients for preparing the dish: half a kilogram of potatoes, a heart, two carrots, onions, pepper, salt, dill, bay leaf. Method of preparing the dish. The pre-cleaned heart must be boiled for about forty minutes, then cut into small pieces and cool. In a deep frying pan in vegetable oil, fry the onion and grated carrots until golden brown, add the meat, then add chopped potatoes. Pour hot water over everything, pepper, salt and simmer over low heat until fully cooked. Ten minutes before the end, add a bay leaf. Serve the dish sprinkled with finely chopped herbs. Lamb heart with potatoes.

To prepare lamb heart with potatoes you will need: lamb heart, onions, vegetable oil, tomatoes, carrots, potatoes, garlic, parsley, dill, salt, vegetable oil.

Method of preparing the dish.

1. The multicooker is set to “baking” mode and oil is poured into the bowl. After the oil heats up, add chopped onions and carrots.

2. When the onion is browned, place the chopped tomatoes in a bowl; when they release their juice, you can add pieces of the heart and add salt.

3. After the meat is in the multicooker, pour a glass of water over everything and cover with a lid; in the selected mode, the heart should cook for forty minutes.

4. After twenty minutes, place the potatoes in the slow cooker and add salt again. Five minutes before the end, add chopped garlic and herbs, mix thoroughly and cover with a lid to enrich the dish with aromas.

Lamb heart in the oven. The heart is baked in the same way as other meat products, only it needs to be boiled first. It is best to bake a lamb heart with vegetables, this will make it more juicy and aromatic, the cheese will perfectly complement the taste, you can add cream for more flavor. Baking time is approximately forty minutes.

The most DELICIOUS recipes - don't miss out!

Any housewife in her life has prepared some kind of dish from pork or chicken hearts. Chicken hearts are especially common in many recipes. But we will deviate from any rules and prepare a very tasty independent dish of lamb hearts stewed in sour cream. The recipe is simple, but it turns out delicious.

Ingredients:

• Lamb hearts - 3 pcs.
• Onions - 2 pcs.
• Sour cream - 3 tbsp. l.
• Spices, salt - to taste

Step by step photos of the recipe:

First, prepare the lamb hearts. Wash them thoroughly and remove the tough veins.

Fry in vegetable oil until golden brown.

Fry the onions along with the hearts.

Mix the hearts thoroughly with sour cream and let them boil. Reduce the heat and let them simmer under the lid for 15-20 minutes.

Bon appetit!

Fragrant lamb hearts in sour cream are a tasty and easy-to-prepare dish. You can serve it with any side dish: vegetables, cereals or potatoes. In cooking, lamb hearts are classified as category 1 by-products. This means that in terms of taste and nutritional characteristics they resemble meat. The beneficial properties of the product are obvious. It contains a large amount of vitamin B, PP, A, C, as well as protein, potassium, iodine, magnesium and other trace elements.

Using this offal, you can perfectly diversify your menu with tasty and healthy dishes. Salads, goulash, meatballs are prepared from it, it is stewed, fried, and used boiled. A very tasty heart is obtained cooked in sour cream.

The calorie content of the finished dish is not too high - about 112 kcal/100 g. Its high nutritional value and zero carbohydrate content makes it indispensable in various diets.

Of course, you need to approach its preparation correctly. The fact is that in the widest part there is a lot of fat, as well as vessels with blood clots, so they should be carefully removed, and the offal should be rinsed well under running water. Before boiling or frying the heart, you should soak it in cold water for several hours. Depending on your tastes, cut the meat into large, medium or very small pieces and fry in vegetable oil. You can add onions and carrots. Lamb heart goes well with celery, parsley, khmeli-suneli, and ground black pepper.

When choosing sour cream, you should also follow some rules:

1. The packaging should say that it is “sour cream” and not “sour cream product” or “sour cream”.
2. It comes in different fat contents - from 10-58%. If you want the dish to be more nutritious, take products with medium fat content. Those who are watching their weight should pay attention to lower fat content.
3. The storage period should not exceed two weeks.
4. The taste should be slightly sour.
5. When purchasing a product in a store, take it out from the depths of the refrigerator - this is more guarantee that you will purchase fresh and unspoiled sour cream.
6. If you put it in hot water, the liquid will almost immediately turn milky, and the sour cream itself will dissolve.

Stew the meat in sour cream until cooked. If you want the sauce to be thick, add a little flour or starch to it.

Sheep heart is a popular offal that belongs to the first category. In terms of weight, it is almost the same as a pig's heart - it is approximately 350 or 400 grams. Like many other by-products of the first category, lamb heart is valued almost as highly as pure meat - this is due to its taste and nutritional characteristics.

Lamb heart is characterized by a rich and expressive red color with a brownish tint. Its texture is quite dense, since its basis is muscle tissue, characterized by thin fibers. In addition, lamb heart is very elastic to the touch and can easily return to its original shape after being pressed.

When starting to cook a lamb heart, it must be prepared properly. That is, completely remove all blood clots and the fatty layer that abundantly covers the widest part of this offal, and then rinse it thoroughly.

You can now find lamb heart on sale, usually in two versions - chilled or frozen. Before you buy it, you need to be completely sure of its quality. Fresh and high-quality lamb heart has exactly the same smell as fresh meat, its surface is perfectly clean and smooth - without plaque or even the slightest speck. For consumption, it is recommended to purchase the heart of young lambs - this offal has the most delicate and pleasant taste, and, moreover, contains the greatest amount of useful substances.

Using lamb heart, you can prepare many delicious and nutritious dishes. The most popular is the heart of a lamb, fried, baked, or boiled. Depending on individual culinary preferences, this offal can be prepared either in its entire state or pre-cut into pieces of large, medium or small size - as you prefer.

Snacks and salads prepared with boiled lamb heart are very tasty and nutritious. In addition, when boiled, this offal is amazingly good as a filling for pies and pancakes. And on its basis, pates are often made, which are both tasty and healthy at the same time.

However, this does not end the range of dishes that can be easily prepared using lamb heart as a basis. Lamb heart meatballs, cutlets and goulash are all very tasty. In addition, quite often lamb heart is stewed with the addition of parsley, celery, and other healing and aromatic roots. It also goes well with all kinds of vegetables. And to add new flavors, you can add aromatic and piquant spices, and also serve this offal along with delicious sauces.

When cooking lamb heart, certain rules must be followed. The optimal cooking time is one and a half hours. In this case, it is necessary to replace the water every thirty minutes. In addition, before putting the lamb heart into the pan, it should be thoroughly soaked by immersing it in clean cold water for several hours.

Calories: Not specified
Cooking time: Not specified

Lamb is a very healthy meat and, as they say, clean, because these animals eat only grass, hay and grain. But not all people like lamb, because it has its own specific smell. But the offal of these animals has a less noticeable aroma, and they have just as many benefits.
The composition of the salad with heart is very simple: just a heart, tomato, eggs and dressing. But at the same time, the dressing is prepared with mustard, which goes well with lamb dishes. Thanks to this, the salad turns out very tasty.

Ingredients needed to prepare 3-4 servings of salad:

- 2 boiled lamb hearts;
- 2 tomatoes;
- 3 chicken eggs;
- 1 tbsp. spoon of sour cream;
- 1 tbsp. spoon of mayonnaise;
- 1.5 teaspoons mustard;
- salt and pepper - to taste.

Step-by-step recipe with photos:

Lamb hearts must first be boiled for 2 hours from the moment of boiling. This way they will turn out very tender. Please note that after the first boil, the water must be drained and then filled with clean water. After you fill the offal with the second water, season it with spices to taste. Bay leaves, black and allspice, mustard seeds, coriander, cumin, and garlic are perfect. It is better to salt the hearts at the end of the cooking process.
After boiling, cool the hearts and cut them into strips.




Also cut the tomatoes for the lamb heart salad into strips.




Boil the eggs hard (10 minutes from the moment of boiling), and then chop them too.




Prepare salad dressing with lamb hearts: mix mayonnaise, sour cream, mustard and spices.

To make the salad even tastier, it is better to use.

We also suggest that lovers of tasty and satisfying salads take a look