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This is a recipe taken from my trusty pressure cooking book '500 Recipes and Hints for Pressure Cooking', published back in 1978. If you don't have a pressure cooker, (and 'why not?', I ask), you could probably braise the hearts in a conventional oven for a couple of hours instead. Serves 4 people Preparation Time: 10 Minutes |
| 6 lamb's hearts | 4 tblsp oxtail soup mix, or 1/2 can Campbells beef soup |
| 2 tblsp oil | 1/2 pint water |
| 1 onion, chopped | 2 large carrots, diced |
| 2 cloves garlic, chopped | 1 tblsp tomato puree |
Remove the core and veins from the hearts and wash them. Drain and dry the hearts on kitchen paper. Cut them into fairly thick slices.
Heat the oil in the pressure cooker, add the hearts and onions, stir round and cook for a few minutes. Stir in the rest of the ingredients, adding a little more water if necessary. Bring to the boil in the open cooker and stir well.
Put on the lid, bring to high pressure and cook for 20 minutes.
Serve with creamy mashed potato and a green vegetable. Oh, and English mustard.