Sunday, April 6, 2014

Satay-Inspired Lamb Hearts (serves 2-3--appetizers)


satay-inpired lamb hearts
About a month ago my husband and I visited Sherrie's Cracked an Egg Farm (in Barrington, NH) with our cooler.   If you ever visit a farm I highly recommend bringing a cooler just in case you find something interesting!!  We bought a dozen duck eggs and as many of the hearts and tongues she had that day.  They were all packaged nicely with labels in a freezer.  After I got home I kept the hearts and tongues in my freezer.  Last night I took the lamb hearts and thawed them in the refrigerator overnight.  This morning at the last minute I had an idea to make this dish inspired by a satay (skewer grilled meat) dish.  Satay is popular in Indonesia, Malaysia and Singapore.  I sauteed all the ingredients and put it over warm bread instead of the usual tradition of putting the hearts on skewers to grill.  My method is simple, quick and delicious!

Satay-Inspired Lamb Hearts (serves 2-3--appetizers)

Ingredients:

3 lamb hearts, thinly sliced (about 0.50 lb)
15 crushed roasted peanuts
2 large garlic cloves, chopped
2 Tbsp chopped lemongrass
1/8 tsp whole anise seeds
2 Tbsp oil (olive, vegetable, canola or peanut)
3 Tbsp chopped onion
2 Tbsp chopped scallions
1 small fresh sweet pepper or chili pepper, de-seeded, thinly sliced
1/2 tsp ground white pepper
1/2 tsp ground cumin
1/2 tsp ground turmeric 
1 tsp fish sauce
1/8 tsp sugar
A pinch of salt (if desired)

Method:

1) Roast the peanuts, crush and set aside.
2) Thinly slice the lamb hearts and set aside.
3) Gently crush garlic, lemongrass, and anise seeds together (using mortar and pestle or what tool you have in the kitchen) and set aside.
4) Heat a medium size pan with oil over medium high heat.
5) Once the pan is hot, add garlic, lemongrass, anise seeds, onion, scallions, peppers, cumin, and turmeric.  Saute for about 2 minutes.
6) Add the hearts to the pan.  Saute about a minute.
7) Add fish sauce and sugar and saute until about another minute or until the heart slices are no longer red.  Add a pinch of salt if desired.  Remove from heat.
8) Sprinkle peanuts on top and serve immediately.

thinly sliced lamb hearts
satay lamb heart on warm baguette slices
*It is easy to slice the hearts thinly if they are partially frozen.  This is a great trick to slice any meat very thinly.
*This recipe is adaptable for any type of meat if you do prefer not to use hearts or do not have access to hearts.  The cooking time is dependent on the type and thickness of your meat.

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