HOW TO COOK LAMB HEARTS

The specific flavor of lamb is often exaggerated. Numerous lovers see the special charm of this meat in it. However, you can get rid of the smell by pre-soaking and spices.

All fat must be carefully cut off from the tops of the lamb hearts. Dense heart muscles need a special approach. Better to cut them into strips across the fibers. On the large pieces notches should be made in the form of a grid. But even after that, they will require prolonged extinguishing.

Soy sauce makes a harmonious culinary duet with lamb, giving it a bright, spicy taste.

• lamb hearts - 600-700 g
• refined sunflower oil - 1.5 tbsp. l.
• dark soy sauce - 50 ml
• hops-suneli - 1 tsp
• ground paprika - 1/2 tsp
• freshly ground black pepper - to taste
• dried adjika seasoning - 1/2 tsp.
• salt to taste.

Cooking time:50 minutes .

PREPARATION

1. First, prepare the lamb hearts for cooking. Remove blood clots and the fat layer that abundantly covers the widest part of the offal. After washing thoroughly, cut each heart in half lengthwise.
2. Then deeply, but without cutting to the end, cut the hearts in the form of a mesh from the outside.
3. Heat in a deep skillet sunflower oil... Arrange the hearts and fry over medium heat until lightly blush. Turn the offal several times to the other side during cooking.
4. Then pour into the pan soy sauce and add spices: hops-suneli, paprika, freshly ground black pepper and adjika. Move. Try the sauce, if it's not salty enough for your taste, add salt.
5. Cover the pan with a lid, reduce heat and simmer for about 30-35 minutes.

Delicious lamb hearts are ready to eat. You can serve boiled young potatoes as a side dish, mashed potatoes flavored with golden fried onions or boiled rice... Salad from fresh cucumbers and tomatoes also go well with this offal.

HOSTESS NOTE

As you know, lamb, including hearts, has a specific smell. To reduce it, you can add 1 teaspoon of cumin along with other seasonings.

HEART LAMB

Lamb heart- a by-product of the first category, in terms of nutritional value and useful properties, it is not inferior to either lamb or pork.

Important! The weight of a ram heart is the same as the weight of a pork heart - about 350-400 g.

DESCRIPTION OF THE LAMB HEART

The color of the offal is red with expressive shades of brown. The structure is dense, because the heart consists of thin muscles, and when pressed on the heart, it quickly regains its shape.

Interesting to know! The most delicious lamb heart is obtained from young animals. It should not have a coating, "float in water", which indicates multiple frosts.

COMPOSITION OF THE LAMB'S HEART

Unlike lamb, the by-product is low in fat. The heart is rich in protein, iron and other trace elements. It also contains not a large number of vitamins A, E, K and PP.

Important! 100 g of a lamb heart contains about 30-35% daily allowance iron, magnesium, selenium and potassium, which are necessary for the full functioning of the body.

USEFUL PROPERTIES OF THE LAMB'S HEART

Beneficial features this by-product determines the concentration nutrients:

• Iron, potassium and magnesium are essential trace elements involved in the processes of hematopoiesis, cleansing blood vessels, and increasing hemoglobin. They are essential for the prevention of cardiovascular disease.
• High nutritional value, low calorie content and zero carbohydrate content make lamb heart a popular product during therapeutic diets and nutrition for weight loss.
• Chemical composition lamb heart successfully combines a set of useful properties and a high concentration of protein. The offal is recommended to be consumed during pregnancy, with high cholesterol, muscle failure.

Interesting to know! Residents of the Caucasus, Armenia, Azerbaijan regularly eat not only sheep meat, but also offal. Therefore, life expectancy is higher, and the incidence of diseases of the gastrointestinal tract and heart is lower.

LAMB'S HEART IN COOKERY

The Slavs traditionally boil this by-product, stew or fry in vegetable oil, and use it as a filling for pies and dumplings. But a lamb heart is an integral product Georgian cuisine, and many recipes recommend stuffing the offal, cooking roast and even shish kebab from it.

Gastronomic advice! Classic recipe roast lamb heart - this is a finely chopped heart, a lot of cilantro, onions and lamb lard. All ingredients are stewed in a frying pan until tender, then add 2 beaten eggs for 1 heart, bring to readiness for 5 minutes. This dish is served accompanied by boiled potatoes, vegetable salad or rice, complemented by a glass of homemade red wine.

The heart goes well with boiled cereals and vegetables. Before cooking, it is recommended to soak the heart for 2-3 hours in water to remove excess blood. Boil the heart for 1.5 hours, regularly changing the water, salt at the end so that the offal does not become tough.

Squirrels : 13.5g. (∼ 54 kcal)

Fats : 3.5g. (∼ 31.5 kcal)

Carbohydrates : 0g. (∼ 0 kcal)

QUICKLY ROASTED LAMB HEARTS

• large onions - 3-4 pcs., small
• lamb hearts - 4 pcs.
• vegetable oil - 2-3 tbsp. l.
• soy sauce, cumin and salt to taste
• cook (rice) wine - 1 tbsp. l.

Rinse the lamb hearts, flatten, remove excess, deeply, almost to the end, cut in the form of a grid from the outside and divide into pieces 3.5x3.5 cm. Cut small onions lengthwise into four parts and disassemble into petals. In a highly heated wok, heat a small amount of vegetable oil and, stirring constantly, quickly fry the hearts. As soon as they are a little browned, add the onion, a little pounded cumin in the palms and fry, stirring constantly, until the onion becomes slightly transparent, but remains crispy. Add a little cook's wine, soy sauce, salt if necessary, mix well and serve.

I suggest making stewed lamb hearts. Despite the fact that the heart refers to offal, in its nutritional value it is equated to meat and becomes very tasty and tender during the stewing process. And if you add vegetables, herbs, spices, then the dish will only become tastier and more nutritious. Try it!

Ingredients

To prepare lamb hearts you will need:

water - 1 liter;

lamb hearts - 1 kg;

salt - 1 tbsp. l .;

spices (hops-suneli, cumin, ground garlic) - 2 tbsp. l .;

fresh frozen vegetables (corn, green pea, Bell pepper, carrots) - 350 g.

Cooking steps

Cut the lamb hearts in half and wash well. If there are blood clots, remove them. Cut the lamb hearts into thin strips, approximately 1-1.5 cm wide.

Add spices (hops-suneli, cumin, ground garlic) and mix thoroughly.

Place the lamb hearts in a cauldron or thick-walled saucepan and pour in the water. You can also cook in a multicooker using the "Stew" function.

After boiling, reduce heat and simmer at low boil, covered for 1.5 hours.

Lamb hearts prepared according to this recipe are tender, tasty, served hot with vegetables.

Any housewife in her life has prepared some kind of dish from pork or chicken hearts. Especially often in many recipes are found precisely chicken hearts... But we will deviate from any rules and prepare a very tasty independent dish of lamb hearts stewed in sour cream. The recipe is simple, but it turns out delicious.

Ingredients:

• Lamb hearts - 3 pcs.
• Bulb onions - 2 pcs.
• Sour cream - 3 tbsp. l.
• Spices, salt - to taste

Step by step photos of the recipe:

First, prepare the lamb hearts. Wash them thoroughly and remove the hard veins.

Fry in vegetable oil until golden brown.

Fry the onion with the hearts.

Mix the hearts well with sour cream, let them boil. We reduce the heat and let them simmer under the lid for 15-20 minutes.

Bon Appetit!

Fragrant lamb hearts in sour cream - a tasty and easy-to-prepare dish. You can serve it with any side dish: vegetables, cereals or potatoes. In cooking, lamb hearts are classified as Category 1 offal. This means that by taste, their nutritional characteristics are reminiscent of meat. The beneficial properties of the product are obvious. It contains a large amount of vitamins B, PP, A, C, as well as protein, potassium, iodine, magnesium and other trace elements.

Using this offal, you can perfectly diversify your menu with delicious and healthy dishes... Salads, goulash, meatballs are prepared from it, stewed, fried, used in boiled form. A very tasty heart is obtained cooked in sour cream.

Calorie content ready meal not too high - about 112 kcal / 100 g. High nutritional value and its zero carbohydrate content makes it indispensable in a variety of diets.

Of course, you need to properly approach its preparation. The fact is that in the widest part there is a lot of fat, as well as vessels with blood clots, so they should be carefully removed, and the offal should be rinsed well under running water. Before boiling or frying the heart, it should be soaked for several hours in cold water... Depending on your tastes, cut the meat into large, medium or very small pieces and fry in vegetable oil. Can add onion, carrot. Lamb heart goes well with celery, parsley, hops-suneli, black pepper.

When choosing sour cream, you should also be guided by some rules:

1. The packaging should say that it is "sour cream" and not "sour cream" or "sour cream".
2. She happens different fat content- from 10-58%. If you want a more nutritious dish, choose a medium-fat product. Those who watch their weight should pay attention to the lower fat content.
3. The shelf life should not exceed two weeks.
4. The taste should be slightly sour.
5. When purchasing a product in a store, get it out of the depths of the refrigerator - this is a greater guarantee that you will get fresh and unspoiled sour cream.
6. If you put it in hot water, the liquid will turn milky almost immediately, and the sour cream itself will dissolve.

Stew the meat in sour cream until tender. If you want a thick sauce, add a little flour or starch to it.

step by step recipe with photo

The specific flavor of lamb is often exaggerated. Numerous lovers see the special charm of this meat in it. However, you can get rid of the smell by pre-soaking and spices.

All fat must be carefully cut off from the tops of the lamb hearts. Dense heart muscles need a special approach. Better to cut them into strips across the fibers. On large pieces, do notches in the form of a grid. But even after that, they will require prolonged extinguishing.

Soy sauce makes a harmonious culinary duet with lamb, giving it a bright, spicy taste.

Ingredients

• lamb hearts - 600-700 g
• refined sunflower oil - 1.5 tbsp. l.
• dark soy sauce - 50 ml
• hops-suneli - 1 tsp
• ground paprika - 1/2 tsp
• freshly ground black pepper - to taste
• dried adjika seasoning - 1/2 tsp.
• salt to taste.

Cooking time: 50 min.

Preparation

1. First, prepare the lamb hearts for cooking. Remove blood clots and the fat layer that abundantly covers the widest part of the offal. After washing thoroughly, cut each heart in half lengthwise.

2. Then deeply, but without cutting to the end, cut the hearts in the form of a mesh from the outside.

3. Heat the sunflower oil in a deep skillet. Arrange the hearts and fry over medium heat until lightly blush. Turn the offal several times to the other side during cooking.

4. Then pour soy sauce into the pan and add spices: hops-suneli, paprika, freshly ground black pepper and adjika. Move. Try the sauce, if it's not salty enough for your taste, add salt.

5. Cover the pan with a lid, reduce heat and simmer for about 30-35 minutes.

Delicious lamb hearts are ready to eat. As a side dish, you can serve boiled young potatoes, mashed potatoes flavored with golden fried onions or boiled rice. Fresh cucumber and tomato salad also goes well with this offal.

Note to the hostess

As you know, lamb, including hearts, has a specific smell. To reduce it, you can add 1 teaspoon of cumin along with other seasonings.

The heart belongs to the first category by-products and is equal in nutritional value to meat. It contains B vitamins, various vitamins and minerals (calcium, magnesium, potassium, zinc, phosphorus). But the fat in the heart is several times less than in meat. His calorie content is small - 100 grams. 87 kcal.

So let's get started, here are the ingredients we'll need.

Dice the onions bell pepper and a tomato.

Rinse the lamb heart, remove blood residues, if any. Cut lengthwise into long, thin strips.

Put all the chopped vegetables and heart into a frying pan or stewpan. I also added mutton fat.

Add vegetable oil, pour in tomato juice.

Add suneli hops, mustard and Bay leaf... Other families add turmeric and red paprika. Try two options.

Stir everything and put to simmer over medium heat. Simmer until tender, stirring occasionally. Add salt to taste.

Traditionally, this dish is sprinkled with chopped garlic and chili peppers.