Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Lamb Heart Curry Recipe
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.
Lamb Heart Curry Recipe Conclusion
So again I ask you to take off your inhibitions.
Do NOT eat with your eyes.
Give it a go.
It was simply delicious and looked absolutely amazing.
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| Question | Answer |
|---|---|
| 1. What is lamb heart curry, and how is it prepared? | It’s a dish made with lamb hearts as the main ingredient. The preparation involves a variety of spices, often including cardamom, curry leaves, onions, and turmeric, slow-cooked for rich flavor. |
| 2. Are there specific cultural variations in recipes? | Yes, cultural variations exist. Sri Lankan, Bangladeshi, and Indian styles may differ in the choice of spices and cooking methods. |
| 3. What nutritional benefits do lamb hearts provide? | They are nutrient-dense, offering B vitamins, omega-3 fatty acids, amino acids, and beneficial minerals. |
| 4. Can you provide a simple recipe for lamb heart curry? | Certainly. A basic recipe may include lamb hearts, onions, spices like turmeric and curry powder, and slow cooking for an extended period. |
| 5. Are there alternative cooking methods for lamb heart? | Yes, it can be prepared using different methods, including slow-cooking, pressure cooking, or traditional stovetop methods. |
| 6. How does the flavor of lamb heart differ from other cuts? | It has a unique, deep flavor that adds richness to the curry. It can be more intense compared to other cuts of lamb. |
| 7. Are there health considerations when consuming lamb hearts? | Individuals with dietary restrictions or health concerns should consult a healthcare professional before including it in their diet. |
| 8. Can lamb heart curry be adapted for specific diets? | Yes, the curry can be adapted for low-carb or keto diets by adjusting the ingredients to meet specific dietary requirements. |
| 9. Are there traditional pairings for lamb heart curry? | Common pairings include rice, naan, or flatbreads. Raita or yogurt-based sauces also complement the richness of the curry. |
| 10. How long does it typically take to cook lamb heart curry? | The cooking time can vary, but often involves slow-cooking for approximately 30-35 minutes to allow the flavors to meld and the meat to become tender. |
