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Lamb hearts Asian style.

post #1 of 12
Thread Starter 
No smoker down at the weekender & it's pouring rain anyway. Hopefully there will be enough rain inland to give the farmers some relief . It won't break the drought but it might bend it enough that they can carry livestock until Autumn.
I found lamb hearts next to the dog food section in the super market. I have some leftover cooked rice. I figure I will make a rice based stuffing ,red pepper,green onion,bacon & bits.
I think I will brown them after I stuff them then put them in a casserole dish with chicken stock,soy,ginger,garlic,lime leaf,cilantro & whatever else I have loitering in the pantry that fits the Asian vibe.
In the oven to roast with the stock half way up the sides for an hour or so.
I have to use the IPad for photos so bear with me.
post #2 of 12
This sounds terrific!
post #3 of 12
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post

This sounds terrific!
It's all a bit free style,situation normal!
It's now being held over until tomorrow because neighbours invited me to dinner.


One heart had a cut in the bottom so that's for the dogs,gave the other 3 a trim & cut the chamber centre out to take stuffing.
I found a jar of black bean chilli paste in the pantry so I will make this as a spicy hot pot .Sauce will be built of the chicken stock,light soy, lime leaf,cilantro root & then the chilli bean paste.
I need star anise but I am not driving back to town to get it. I might fluke it in the village.
post #4 of 12
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post

This sounds terrific!
I have to press quote to get the ability to post photos?

So I stuffed rice filling in,then made sauce of kecap manis,garlic,chilli bean paste,chicken stock used the other half of the red onion chopped into bottom of dish. Added a couple of kaffir lime leaves.
I will put lid on for the first 30 minutes then off for the rest.
post #5 of 12
Thread Starter 
That's a bit of bacon rind in here as well.
post #6 of 12
Thread Starter 
Quote:
Originally Posted by Moikel View Post

That's a bit of bacon rind in here as well.[/quote
Max V 2005 by Robertson of Clare
Tonight's wine, a blend of cab Sav,Malbec,Merlot,cab franc,petit Verdot. It used to go to the USA via Friars Choice out of Santa Clarita CA.
Almost the same as Leah's recent choice.
post #7 of 12
Thread Starter 

That's it.
post #8 of 12
God the colors in there are gorgeous and the flavors must also be such!
Sensational job!
And, I have a feeling that the vino was really nice?
post #9 of 12
Thread Starter 


This was really something. Hearts were tender not the least bit chewy. 2 was a serve.
It had some grunt from the chilli bean paste but you got some counterpoint from the lime leaf.
Mainland Chinese see lamb as a northern regional thing a reminder of the mongols.Outside of China , Malaysia ,Singapore & the like there are plenty of lamb & goat dishes. Not sure this is one of them:biggrin:
Wine is great. It was a cancelled export order when GFC hit ,I got a deal on it some years back.
post #10 of 12

This is off the charts and incredible! Happy Tuesday! How amazing!! Cheers! - Leah

post #11 of 12
Quote:
Originally Posted by Moikel View Post


I have to press quote to get the ability to post photos?

So I stuffed rice filling in,then made sauce of kecap manis,garlic,chilli bean paste,chicken stock used the other half of the red onion chopped into bottom of dish. Added a couple of kaffir lime leaves.
I will put lid on for the first 30 minutes then off for the rest.

Well isnt that pretty! Nice looking meal Mick!

 

:points:

post #12 of 12

Noice one Moikel!

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