I have the lovely Hugh Fearnley-Whittingstall to thank for this. The original recipe is designed for pig heart, liver and tongue, and it has become my favourite way to cook any hearts and tongues that I get from my pigs (I like to save the liver for other things). However, it is nigh impossible to get hold of those delicious parts unless you keep your own pigs, which is a big shame really.
Lambs hearts, though, you should be able to get from a butcher or decent supermarket, so I hope I can persuade you to step outside any culinary comfort zones you may have developed and give this a try. It really is delicious – whether with pig or lamb, my kids declare this one of their favourite meals!
This is best done in a slow cooker, but you can also do it in the oven or on the stove top (on the lowest possible temperature).
Ingredients (for four)
2 lamb hearts
2 tbsp flour
1 large onion (chopped)
2 cloves garlic (chopped)
1 carton of sieved tomatoes
Big squidge of tomato puree
Slug of red wine
2 tbsp sweet paprika
2 bay leaves or some dried mixed herbs
Sour cream (optional)
1. Prepare the hearts: slice each in half and use small scissors to cut away any white tubey bits (discard those). Rinse in cold water, pat dry and coat in the flour in a dish.
2. Fry the onion for five minutes, add the garlic for another five, stir in the paprika for a minute and put it all into the slow cooker or oven dish. If you’re doing this on the stove top, put the mixture to one side, out of your frying pan.
3. Fry the hearts for a couple of minutes on each side, till brown. Add to the onion mixture.
4. Pour the sieved tomatoes and slug of wine into the frying pan, add the tomato puree and bay leaves or herbs. Bring to the boil and pour it over the hearts and onion mixture in your slow cooker or oven dish (or put it all together in the dish you are using on the stove top).
5. Cook long and slow, for about 6 hours.
6. When the hearts are cooked and really tender, take them out, slice them into nice slices and stir them back into the paprikash. They are lovely served with rice or baked potatoes and green veg, and topped with sour cream.