I know lots of people are squeamish about eating offal, but I believe in nose to tail eating. I must admit that I draw the line at brains and I won’t contemplate tripe, but kidneys, hearts and liver make a regular appearance on our table. Organ meats have a greater concentration of vitamins and minerals than regular cuts and are often cheaper, so definitely a win in my book.
The heart is rich in folate, iron, zinc, selenium and the B-complex vitamins. B-complex vitamins, B2, B6 and B12 are associated with healthy blood pressure, reducing bad cholesterol and studies show that they reduce the risk of Alzheimers, dementia, depression and anxiety. So they are good for you too!
On this occasion I cooked them in the slow cooker for a warming supper on a chilly evening.
Paprika Lamb Hearts
- Slow Cooker
- 2 Lamb hearts
- 2 tablespoons gluten free flour
- 1 onion chopped
- 2 carrots sliced
- 1 clove garlic crushed
- 1 stick celery
- 1 tin tomatoes
- 1 tablespoon paprika
- 1 lamb stock cube I use Knorr
- 1 bouquet garni I use Bart's
- 1 tablespoon oil
- Sliced the lamb hearts in half lengthwise and cut away any tubes.
- Put two tablespoons of gluten free flour in a bag with a grinding of salt and pepper.
- Pop the lamb hearts in the flour and toss to coat.
- Fry the onion in a little oil until transparent. Add in two sliced carrots, a clove of garlic and a sliced stick of celery and cook for a minute or two more.
- Pop the onion etc. into the slow cooker.
- In the same pan brown the lamb hearts. Add them to the slow cooker.
- Using the same pan add a tin of tomatoes, 1 tin of water and one tablespoon of paprika. Crumble in the lamb stock cube and bring to the boil.
- Pour over the lamb hearts and tuck in the bouquet garni.
- Cook on medium for 6 hours.
- Just before serving slice the lamb.
- Serve with rice or mashed potato.