Best Lamb Heart Curry – Pushing some boundaries here

You may have seen the brain masala experience at BBQ Tonite in Little India?

Well following that exploratory process, I went shopping to something similar. Something we’d never eaten before. And what was created was Lamb Heart Curry enough for 4 here, simply served with some plain white rice;

Stage I;

• 3 lambs hearts – yes yes I get it, it’s a weird one to prepare, to look at even to hold. I just immersed them in water with a goal to give them a good clean and then rinsed them a few times. I also trimmed off the rather hard white fat, then sliced the hearts quite thinly. Once done I put them in another bowl and sprinkled some all-purpose flour over them as it is quite a delicate meat – the flour protects. OK Stage I is done, set aside.

Stage II;

• 1/2 litre of coconut cream
• two tablespoons of Ghee or normal butter
• 3 tablespoons of curry powder – I actually used one from Japan courtesy of Miz, and it tasted like a Masala. Perfect

I put a wok on the heat and melted the butter, then fried off the powered to release the wonderful aroma. Then I added the coconut cream. This is your base for the curry.

Stage III;

• 2 red onions sliced thinly
• 8 cherry tomatoes quartered
• 3 tablespoons of soy sauce
• 4 finely chopped garlic cloves
• 1 finely sliced Jalapeño pepper – red or green
• A good pinch of salt and cracked black pepper

Simply I threw all these in the curry base until cooked through.

Once that is done add in the hearts and stir continually until they are cooked. They are a little ‘livery’ so expect them to still be a bit pink in the middle.

Stage IV;

• A good handful of ripped coriander
• About 3 inches of finely sliced Spring Onion green tops

Nearly done now.

Off the heat stir these into the curry and serve up in a bowl.