Lamb heart curry – yes it is indeed

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

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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.

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