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  • Lamb heart curry – yes it is indeed

Lamb heart curry – yes it is indeed

Posted on Dec 1st, 2013
by Brian Kennett
Categories:
  • Main Course Recipes

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

IMG_4214

Well following that exploratory process, I went shopping to something similar. Something we’d never eaten before. So Indiana Jones Food Style.

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 on to prepare, to look at even to hold. I just immersed them water in a goal to give then 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 done, set the heart 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 and stir these in to the curry and serve up in bowl.

So again I ask you to take off your inhibitions.

Do NOT eat with your eyes.

Give it a go.

I was simply delicious and look absolutely amazing.

(Visited 507 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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