What to cook from lamb hearts. Lamb heart

03.05.2019 Dishes for children

I propose to cook 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.

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.

Lamb is one of the most popular types of meat. Many dishes are prepared from this product, including famous soups based on lamb broth: shurpa, kharcho and so on, not many products can boast of such rich taste... The meat has excellent taste and is very useful product... Unfortunately, not all housewives know how to cook lamb correctly and how much to get juicy delicious dish... But, in addition to the meat itself, properly cooked offal, such as a lamb heart and lung, will be very healthy and tasty.

Meat

Lamb meat is healthy and nutritious due to its composition and content nutrients and microelements, it is used as food for a special diet for certain diseases.

Before boiling lamb, it should be properly prepared. To do this, you must first soak the meat in water for 1.5-2 hours. Soaking will better remove product contamination and harmful substances... After the lamb is soaked, it should be freed from fatty deposits and tendons.

A specific type of meat should be chosen for each purpose. For example, if lamb is needed for broth and you plan to cook the first course, then you should choose a product on the bone. For such purposes, the ribs or the renal part of the spine are perfect, as well as the tubular marrow bones, which must first be chopped up. Such meat should be cooked from 1.5 to 2.5 hours, depending on the age of the ram. It is important to cook the lamb over low heat. The meat for the broth should be dipped in cold water, after waiting for a boil, you should not miss the moment and remove all the foam that will form. During the cooking process, you need to check the readiness of the meat by piercing it with a knife so as not to digest the product, otherwise it will turn out tough.

If you need to cook the tenderloin, then the cooking process should be organized differently. The meat should be cut into small pieces and immersed in boiling water. This will make the pieces more juicy and will not add any benefits or flavor to the broth. You need a little water, so that it hides the product by a centimeter. Cook over low heat, excluding active boiling. The meat will be cooked from 1 to 2 hours, also depending on the age of the ram. As in the first case, it is necessary to descale in time.

Lung

Lamb lung is a dietary by-product equal in protein content to animal meat. By welding a lung, you can cook a lot of delicious and healthy dishes... It can be cut into salads or consumed as a stand-alone dish.

Advice! Due to its spongy structure, the offal perfectly absorbs liquid. Therefore, adding it to a salad with ingredients prone to fluid release, you can avoid unnecessary wateriness in the dish.

Before boiling the offal, it must be prepared, first you need to soak the lung. Experienced housewives it is advised to first put the offal in a container, press down with a press and only then fill it with water, so the lung will not be able to float and will give all the bad substances into the water.

The lung should be cooked for 1.5-2 hours in two stages. At the first, you need to fill the lung with water, and after waiting for a boil, boil for 5-10 minutes, after which the water should be replaced. The next portion of liquid can already be salted and seasoned to taste. During the cooking process, active foaming occurs, so you need to monitor the process and periodically remove the foam. Also in the pan, you can press down the pieces of the product with a lid of a smaller diameter, this will not allow the easy to float and facilitate the cooking process.

Heart

Lamb heart is another offal that is actively eaten not only by gourmets. Typically, it is boiled, then cut into pieces and fried - this is the easiest and most common way to prepare the product. Unlike lamb, the offal does not contain fat, but at the same time it is not inferior to it in terms of the amount of nutrients and vitamins.

Advice! To rid the lamb heart of a specific smell, it can be soaked in water acidified with vinegar before boiling.

Before starting to cook, the lamb heart should be cut open and thoroughly rinsed to remove blood residues. Place in a saucepan and fill cold water... After boiling, remove the foam, reduce heat and cook for 1.5 hours. You can check the readiness of the product by piercing it with a sharp object, if this happens without hindrance, then the dish is ready.

After the offal is cooked, it can be served by cutting it into pieces and offering a side dish or sauce to it. You can also continue cooking. It turns out from the heart delicious goulash, roast, or you can simply fry the product with onions and spices. In addition, there are many salads that include a heart. An inventive hostess will always be able to independently come up with a dish using such a tasty and healthy offal.

Lamb allows you to cook many culinary masterpieces, these are not only soups, but also various full-fledged meat dishes... Following the cooking tips, any housewife will be able to cook the meat properly and surprise the household.

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.

From the tops of the lamb hearts, you must carefully cut off all the fat. 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.