4 lambs' hearts
for the sauce
2 tbsp oil
3 carrots, cut in long strips
1 leek, finely sliced
2 sticks of celery, sliced
1 level tbsp cornflour
2 level tsp light brown sugar
1/2 pt (300ml) water
2 tbsp tomato ketchup
1 tbsp vinegar
2 tbsp soy sauce
salt and pepper
3 carrots, cut in long strips
1 leek, finely sliced
2 sticks of celery, sliced
1 level tbsp cornflour
2 level tsp light brown sugar
1/2 pt (300ml) water
2 tbsp tomato ketchup
1 tbsp vinegar
2 tbsp soy sauce
salt and pepper
method
1. Soak the hearts in lightly salted water for 30 minutes.
2. Place them in a saucepan with fresh water and bring to the boil. Drain them, then cut in half lengthwise. Use scissors or a sharp knife to remove the tubes. Cut the flesh into 1/4 in. (0.6cm) slices.
3. Heat the oil in a saucepan and quickly fry the heart strips for 3 minutes. Lift them out with a slotted spoon and place on a plate.
4. Add the carrots, leek and celery to the pan and fry for 2 minutes.
5. Put the cornflour and sugar in a bowl and gradually stir in the water. Add the ketchup, vinegar and soy sauce.
6. Pour into the pan and bring to the boil, stirring until thickened.
7. Add the salt and pepper and return the hearts to the pan. Cover with a lid and simmer for about 1 1/2 hours or until the hearts are tender.
8. Taste and check seasoning. Turn into a warm serving dish and serve immediately.
2. Place them in a saucepan with fresh water and bring to the boil. Drain them, then cut in half lengthwise. Use scissors or a sharp knife to remove the tubes. Cut the flesh into 1/4 in. (0.6cm) slices.
3. Heat the oil in a saucepan and quickly fry the heart strips for 3 minutes. Lift them out with a slotted spoon and place on a plate.
4. Add the carrots, leek and celery to the pan and fry for 2 minutes.
5. Put the cornflour and sugar in a bowl and gradually stir in the water. Add the ketchup, vinegar and soy sauce.
6. Pour into the pan and bring to the boil, stirring until thickened.
7. Add the salt and pepper and return the hearts to the pan. Cover with a lid and simmer for about 1 1/2 hours or until the hearts are tender.
8. Taste and check seasoning. Turn into a warm serving dish and serve immediately.
serving amount
serves 4
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