Hearts in Sweet and Sour Sauce

Hearts in Sweet and Sour Sauce

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Servings: 4
Calories: 126

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
Ingredients Heart, Offal
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