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 using pre-soaking and spices.

All fat must be carefully cut off from the tops of the lamb hearts. Dense heart muscles need special approach... It is better to cut them into strips across the fibers. On 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.

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 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.

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.

Any housewife in her life 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 all rules and cook very tasty independent dish from 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 number of vitamin B, PP, A, C, as well as protein, potassium, iodine, magnesium and other microelements.

Using this offal, you can perfectly diversify your menu with delicious and healthy dishes... Salads, goulash, meatballs are prepared from it, it is stewed, fried, used in boiled... Highly delicious heart it turns out 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, you should soak it 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 ground 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 product"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 almost immediately turn into milky color, 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.

I propose to cook stewed lamb hearts. Despite the fact that the heart belongs to by-products, in terms of its nutritional value it is equal to meat and in the process of stewing it becomes very tasty and tender. 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.

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

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

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

The heart of the ram is a popular by-product that belongs to the first category. In terms of its weight, it is almost the same as a pig's heart - it is about 350 or 400 grams. Like many other offal in the first category, lamb heart it is valued almost as highly as clean meat - this is due to its taste and nutritional characteristics.

The ram heart is characterized by a rich and expressive red color with a brownish tint. By its texture, it is quite dense, since it is based on muscle tissue, characterized by thin fibers. In addition, the ram's heart is very elastic to the touch; it can easily return to its original shape after being pressed on it.

When starting to prepare a lamb heart, it must be prepared properly. That is, completely remove all blood clots and fatty layer that abundantly cover the widest part of this offal, and then rinse it thoroughly.

On sale now you can find a lamb heart, as a rule, in two versions - chilled or frozen. Before you buy it, you need to fully verify its quality. Fresh and high quality lamb heart has exactly the same smell as fresh meat, its surface is perfectly clean and smooth - without plaque and even without the slightest specks. For eating, it is recommended to purchase the heart of young lambs - such an offal has the most delicate and pleasant taste, and, moreover, it contains the largest number useful substances.

Using a lamb heart, you can prepare a variety of delicious and nutritious meals... The most popular is the heart of a ram in fried, baked and boiled form. Depending on individual culinary preferences, this by-product can be prepared both as a whole and by cutting it into pieces of large, medium or small size- whichever you prefer.

Snacks and salads prepared on the basis of boiled lamb heart are very tasty and nutritious. In addition, when boiled, this offal is amazingly good as a filling for pies and pancakes. And on its basis, pates are often made, which are both tasty and healthy at the same time.

However, this does not end the assortment of dishes that can be easily prepared using a lamb heart as a basis. Meatballs, cutlets and lamb heart goulash are all very tasty. In addition, quite often the lamb heart is stewed with the addition of parsley, celery, as well as other healing and aromatic roots. It also goes well with all kinds of vegetables. And to give new flavors you can add aromatic and piquant spices, and also serve this offal along with delicious sauces.

In the process of cooking a lamb heart, it is necessary to observe certain rules. Optimal time its preparation is one and a half hours. In this case, it is imperative to replace the water every thirty minutes. In addition, before sending the lamb heart to the pan, it must be thoroughly soaked by immersing it in clean cold water for several hours.

Lamb heart is a popular by-product of the 1st category. Its weight can range from three hundred and fifty to four hundred grams, and in terms of its nutritional and beneficial properties, it is equal to pure meat.

The fresh heart of a ram has a bright red color with a dark brown tint (see photo). Due to the fact that this product consists of fine-fibrous muscle fiber, it has a compacted texture and a relatively elastic surface. When pressed, the heart quickly straightens out and returns to its original shape.

Currently, mutton offal is sold in two types: frozen and chilled. However, one way or another, before buying this valuable part of the ram, it is recommended to fully verify its quality. The fresh heart has a characteristic lamb flavor, as well as a perfectly clean and smooth surface without foreign stains.

An interesting fact is that the most valuable and demanded is the heart of a young ram. It is different the most pleasant taste and high in nutrients.

The use of the ram heart in cooking

In cooking, using this offal, you can make a lot of delicious and mouth-watering dishes... It is allowed to fry in a pan, stew, boil, as well as bake in the oven and grill. Depending on the individual taste preferences the heart can be cooked whole or sliced.

Today, chefs use this product to prepare the following dishes:

• snacks;
• salads;
• pates;
• fillings for pies;
• cutlets;
• first courses and more.

Lamb heart goes well with vegetable ingredients, which is why it is often found in stews, eggplant sautés, and other vegetable snacks... Meanwhile, this by-product is an integral part Georgian cuisine... In Georgia, it is used to prepare delicious barbecue and roast, as well as various stuffed dishes.

Due to the fact that the heart of a ram is in perfect harmony with cereals, it is often served with buckwheat, rice and even millet.

Front heat treatment it is recommended to soak this part of lamb in cold water for three hours to remove all excess blood. You need to cook the offal for at least one hour and thirty minutes. In this case, the water should be periodically drained. Salting the heart is necessary at the end of cooking. Otherwise, it will acquire a hard texture.

In the table below, we will share the most delicious and nutritious recipes with this product.

It is noteworthy that each dish made from the heart of a ram turns out to be not only tasty, but also incredibly healthy. And due to its low calorie content, such a product can even be included in the diet menu.

Beneficial features

Due to the beneficial properties of the ram heart, it is actively used in preventive and medicinal purposes... This offal is characterized by a low fat content and a complete absence of carbohydrates, which makes it possible to eat it even during the period of dieting.

The composition of this product contains vital chemical elements, as well as a large amount of protein. It also contains vitamins (E, PP, as well as C, A and K).

It is scientifically proven that one hundred grams of ram heart contains thirty-five percent of the recommended daily allowance consumption of iron and magnesium - these are organic substances that are needed for the normal functioning of the body.

Due to the high content of minerals, this product participates in the processes of formation, development and maturation of blood. For the same reason, it helps cleanse blood vessels and increase hemoglobin levels.

Most doctors claim that this by-product is very useful in the following cases:

• at elevated level blood cholesterol;
• with muscle failure;
• with diseases of the heart and blood vessels;
• during pregnancy.

Due to the fact that in Armenia and Azerbaijan this product is often included in the daily diet, life expectancy in these countries is quite high, and problems with gastrointestinal tract are rare.

Lamb heart is a healthy protein by-product, which is very easy to find a worthy use!