Heart Tagine, yes you heard us correctly! Did you know organ meats are incredibly nutritious and should be a weekly feature in anyones kitchen. Granted they may not be everyone’s favourite choice but we ask that you try this recipe once and bet after one mouthful you’ll LOVE heart.
Sweet Potato and Lamb’s Heart Tagine
- 6 whole lamb hearts or 1 kg lamb shoulder, cubed
- 1 kg sweet potatoes, peeled and quartered 2–4 tsp Ras el Hanout
- 1 tsp Himalayan Pink/Celtic Sea salt
- 2 cloves of garlic, peeled and finely chopped 200 g unsulphured apricots
- 1.5 litres water to cover ingredients
Optional ingredients for extra spice and flavour:
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp black pepper
- Place the lamb hearts in a large saucepan.
- Add the sweet potatoes, spices, salt, garlic and apricots.
- Cover the ingredients with water and simmer on a low heat for 6 hours (or you can bring to the boil and turn down to a medium heat for 2–3 hours).
- Once cooked, remove the whole hearts from the pan and cut into bite sized cubes. Remove the tubes and fat and return to the pan.
- Check the seasoning. If required add more Ras el Hanout and salt.
- There is no need to thicken this tagine as the sweet potatoes will disintegrate and thicken the sauce (if they haven’t, mash them a little in the pan before serving).
- Serve with cauliflower couscous or on its own.
Using a slow cooker:
Alternatively, place all the ingredients in a slow cooker for 8 hours, then follow steps 4–7.