The heart belongs to the first category by-products and is equal to meat in terms of nutritional value. It contains B vitamins, various vitamins and minerals (calcium, magnesium, potassium, zinc, phosphorus). But the fat in the heart is several times less than in meat. His calorie content is small - 100 grams. 87 kcal.

So let's get started, here are the ingredients we'll need.

To cut in cubes onion, bell pepper and a tomato.

Rinse the lamb heart, remove the remnants of blood, if any. Cut lengthwise into long thin strips.

Put all the chopped vegetables and heart into a frying pan or stewpan. I also added mutton fat.

Add vegetable oil, pour in tomato juice.

Add suneli hops, mustard and Bay leaf... Other families add turmeric and red paprika. Try two options.

Stir everything and put to simmer over medium heat. Simmer until tender, stirring occasionally. Add salt to taste.

Traditionally, this dish is sprinkled with chopped garlic and chili peppers.

Lamb is one of the most popular types of meat. Many dishes are prepared from this product, including the famous soups based on lamb broth: shurpa, kharcho and so on, not many products can boast of such a rich taste. The meat has excellent taste and is very useful product... Unfortunately, not all housewives know how to cook lamb correctly and how much to get juicy delicious dish... But, in addition to the meat itself, properly cooked offal, such as a lamb heart and lung, will be very healthy and tasty.

Meat

Lamb meat is healthy and nutritious due to its composition and content nutrients and microelements, it is used as food for a special diet for certain diseases.

Before boiling lamb, it must be properly prepared. To do this, you must first soak the meat in water for 1.5-2 hours. Soaking will better remove product contaminants and harmful substances. After the lamb is soaked, it should be freed from fatty deposits and tendons.

A specific type of meat should be chosen for each purpose. For example, if lamb is needed for broth and you plan to cook the first course, then you should choose a product on the bone. For such purposes, the ribs or the renal part of the spine are perfect, as well as the tubular marrow bones, which must first be chopped up. Such meat should be cooked from 1.5 to 2.5 hours, depending on the age of the ram. It is important to cook the lamb over low heat. The meat for the broth should be immersed in cold water, after waiting for a boil, you should not miss the moment and remove all the foam that will form. During the cooking process, you need to check the readiness of the meat by piercing it with a knife so as not to digest the product, otherwise it will turn out tough.

If you need to cook the tenderloin, then the cooking process should be organized differently. The meat should be cut into small pieces and immersed in boiling water. This will make the pieces more juicy and will not add any benefit or flavor to the broth. You need a little water, so that it hides the product by a centimeter. Cook over low heat, excluding active boiling. The meat will be cooked from 1 to 2 hours, also depending on the age of the ram. As in the first case, it is necessary to descale in time.

Lung

Lamb lung is a dietary by-product equal in protein content to animal meat. By welding a lung, you can cook a lot of delicious and healthy dishes... It can be cut into salads or consumed as a stand-alone dish.

Due to its spongy structure, the offal perfectly absorbs liquid. Therefore, adding it to a salad with ingredients prone to fluid release, you can avoid unnecessary wateriness in the dish.

Before boiling the offal, it must be prepared, first you need to soak the lung. Experienced housewives advise to first put the offal in a container, press down with a press and only after that fill it with water, so the lung will not be able to float and will give all the bad substances into the water.

The lung should be cooked for 1.5-2 hours in two stages. At the first, you need to fill the lung with water, and after waiting for a boil, boil for 5-10 minutes, after which the water should be replaced. The next portion of liquid can already be salted and seasoned to taste. During the cooking process, active foaming occurs, so you need to monitor the process and periodically remove the foam. Also in the pan, you can press down the pieces of the product with a lid of a smaller diameter, this will not allow the easy to float and facilitate the cooking process.

A heart

Lamb heart is another offal that is actively eaten not only by gourmets. Typically, it is boiled, then cut into pieces and fried - this is the easiest and most common way to prepare the product. Unlike lamb, the offal does not contain fat, but at the same time it is not inferior to it in terms of the amount of nutrients and vitamins.

To rid the lamb heart of a specific smell, it can be soaked in water acidified with vinegar before boiling.

Before starting to cook, the lamb heart should be cut open and thoroughly rinsed to remove blood residues. Place in a saucepan and fill with cold water. After boiling, remove the foam, reduce heat and cook for 1.5 hours. You can check the readiness of the product by piercing it with a sharp object, if this happens without hindrance, then the dish is ready.

After the offal is cooked, it can be served by cutting it into pieces and offering a side dish or sauce to it. You can also continue cooking. A delicious goulash is made from the heart, roast, or you can simply fry the product with onions and spices. In addition, there are many salads that include a heart. An inventive hostess will always be able to independently come up with a dish using such a tasty and healthy offal.

Lamb allows you to cook many culinary masterpieces, these are not only soups, but also various full-fledged meat dishes... Following the cooking tips, any housewife will be able to cook the meat properly and surprise the household.

step by step recipe with photo

The specific flavor of lamb is often exaggerated. Numerous lovers see the special charm of this meat in it. However, you can get rid of the smell by pre-soaking and spices.

From the tops of the lamb hearts, you must carefully cut off all the fat. Dense heart muscles need a special approach. It is better to cut them into strips across the fibers. On the large pieces notches should be made in the form of a grid. But even after that, they will require prolonged extinguishing.

Soy sauce makes a harmonious culinary duet with lamb, giving it a bright, spicy taste.

Ingredients

• lamb hearts - 600-700 g
• refined sunflower oil - 1.5 tbsp. l.
• dark soy sauce - 50 ml
• hops-suneli - 1 tsp.
• ground paprika - 1/2 tsp
• freshly ground black pepper - to taste
• dried adjika seasoning - 1/2 tsp.
• salt to taste.

Cooking time: 50 min.

Preparation

1. First, prepare the lamb hearts for cooking. Remove blood clots and the fat layer that abundantly covers the widest part of the offal. After washing thoroughly, cut each heart in half lengthwise.

2. Then deeply, but without cutting to the end, cut the hearts in the form of a mesh from the outside.

3. Heat in a deep skillet sunflower oil... Arrange the hearts and fry over medium heat until lightly blush. Turn the offal several times to the other side during cooking.

4. Then pour soy sauce into the pan and add spices: hops-suneli, paprika, freshly ground black pepper and adjika. Move. Try the sauce, if it's not salty enough for your taste, add salt.

5. Cover the pan with a lid, reduce heat and simmer for about 30-35 minutes.

Delicious lamb hearts are ready to eat. You can serve boiled young potatoes as a side dish, mashed potatoes flavored with golden fried onions or boiled rice. Salad from fresh cucumbers and tomatoes also go well with this offal.

Note to the hostess

As you know, lamb, including hearts, has a specific smell. To reduce it, you can add 1 teaspoon of cumin along with other seasonings.

HOW TO PREPARE LAMB HEARTS

The specific flavor of lamb is often exaggerated. Numerous lovers see the special charm of this meat in it. However, you can get rid of the smell by pre-soaking and spices.

All fat must be carefully cut off from the tops of the lamb hearts. Dense heart muscles need a special approach. It is better to cut them into strips across the fibers. On large pieces, make notches in the form of a grid. But even after that, they will require prolonged extinguishing.

Soy sauce makes a harmonious culinary duet with lamb, giving it a bright, spicy taste.

• lamb hearts - 600-700 g
• refined sunflower oil - 1.5 tbsp. l.
• dark soy sauce - 50 ml
• hops-suneli - 1 tsp.
• ground paprika - 1/2 tsp
• freshly ground black pepper - to taste
• dried adjika seasoning - 1/2 tsp.
• salt to taste.

Cooking time:50 minutes .

PREPARATION

1. First, prepare the lamb hearts for cooking. Remove blood clots and the fat layer that abundantly covers the widest part of the offal. After washing thoroughly, cut each heart in half lengthwise.
2. Then deeply, but without cutting to the end, cut the hearts in the form of a mesh from the outside.
3. Heat the sunflower oil in a deep skillet. Arrange the hearts and fry over medium heat until lightly blush. Turn the offal several times to the other side during cooking.
4. Then pour soy sauce into the pan and add spices: hops-suneli, paprika, freshly ground black pepper and adjika. Move. Try the sauce, if it's not salty enough for your taste, add salt.
5. Cover the pan with a lid, reduce heat and simmer for about 30-35 minutes.

Delicious lamb hearts are ready to eat. As a side dish, you can serve boiled young potatoes, mashed potatoes flavored with golden fried onions or boiled rice. Fresh cucumber and tomato salad also goes well with this offal.

HOSTESS NOTE

As you know, lamb, including hearts, has a specific smell. To reduce it, you can add 1 teaspoon of cumin along with other seasonings.

HEART LAMB

Lamb heart is a by-product of the first category, in terms of nutritional value and useful properties it is not inferior to either lamb or pork.

Important! The weight of a ram heart is the same as the weight of a pork heart - about 350-400 g.

DESCRIPTION OF THE LAMB HEART

The color of the offal is red with expressive shades of brown. The structure is dense, because the heart consists of thin muscles, and when pressure is applied to the heart, it quickly regains its shape.

Interesting to know! The most delicious lamb heart is obtained from young animals. It should not have a plaque, "float in water", which indicates multiple frosts.

COMPOSITION OF THE LAMB'S HEART

Unlike lamb, the by-product is low in fat. The heart is rich in protein, iron and other trace elements. It also contains small amounts of vitamins A, E, K and PP.

Important! 100 g of a lamb heart contains about 30-35% daily allowance iron, magnesium, selenium and potassium, which are necessary for the full functioning of the body.

USEFUL PROPERTIES OF THE LAMB'S HEART

The beneficial properties of this by-product determine the concentration of nutrients:

• Iron, potassium and magnesium are essential trace elements involved in the processes of hematopoiesis, cleansing blood vessels, and increasing hemoglobin. They are essential for the prevention of cardiovascular disease.
• High nutritional value, low calorie content and zero carbohydrate content make lamb heart a sought-after product in therapeutic diets and weight loss nutrition.
• Chemical composition lamb heart successfully combines a set of useful properties and a high concentration of protein. The offal is recommended to be consumed during pregnancy, with high cholesterol, muscle failure.

Interesting to know! Residents of the Caucasus, Armenia, Azerbaijan regularly eat not only sheep meat, but also offal. Therefore, life expectancy is higher, and the incidence of diseases of the gastrointestinal tract and heart is lower.

LAMB'S HEART IN COOKERY

The Slavs traditionally boil this by-product, stew or fry in vegetable oil, and use it as a filling for pies and dumplings. But the lamb heart is an integral product Georgian cuisine, and many recipes recommend stuffing offal, cooking roast and even barbecue from it.

Gastronomic advice! Classic recipe roast lamb heart - this is a finely chopped heart, a lot of cilantro, onions and lamb lard. All ingredients are stewed in a frying pan until cooked, then add 2 beaten eggs for 1 heart, bring to readiness for 5 minutes. This dish is served accompanied by boiled potatoes, vegetable salad or rice, complemented by a glass of homemade red wine.

The heart goes well with boiled cereals and vegetables. Before cooking, it is recommended to soak the heart for 2-3 hours in water to remove excess blood. Boil the heart for 1.5 hours, regularly changing the water, salt at the end so that the offal does not become tough.

The energy value product (Ratio of proteins, fats, carbohydrates):

Protein : 13.5g. (∼ 54 kcal)

Fats : 3.5g. (∼ 31.5 kcal)

Carbohydrates : 0g. (∼ 0 kcal)

Energy ratio (b | f | y): 63% | 36% | 0%

QUICKLY ROASTED LAMB HEARTS

• large onions - 3-4 pcs., small
• lamb hearts - 4 pcs.
• vegetable oil - 2-3 tbsp. l.
• soy sauce, cumin and salt to taste
• cook (rice) wine - 1 tbsp. l.

Rinse the lamb hearts, flatten, remove excess, deeply, almost to the end, cut in the form of a mesh from the outside and divide into pieces 3.5x3.5 cm. Cut small onions lengthwise into four parts and disassemble into petals. In a very hot wok, heat a small amount of vegetable oil and, stirring constantly, quickly fry the hearts. As soon as they are slightly browned, add the onion, a little pounded cumin in the palms and fry, stirring constantly, until the onion becomes slightly transparent, but remains crispy. Add some cook's wine soy sauce, salt if necessary, mix well and serve.