Hearts in Sweet and Sour Sauce
Ingredients
- 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 water
- 2 tbsp tomato ketchup
- 1 tbsp vinegar
- 2 tbsp soy sauce
- salt and pepper
Instructions
- Soak the hearts in lightly salted water for 30 minutes.
- 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.
- 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.
- Add the carrots, leek and celery to the pan and fry for 2 minutes.
- Put the cornflour and sugar in a bowl and gradually stir in the water. Add the ketchup, vinegar and soy sauce.
- Pour into the pan and bring to the boil, stirring until thickened.
- 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.
- Taste and check seasoning. Turn into a warm serving dish and serve immediately.
Calories: 126 kcal
Carbohydrates: 12 g
Protein: 3 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 616 mg
Potassium: 245 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 8063 IU
Vitamin C: 6 mg
Calcium: 35 mg
Iron: 1 mg