I recently found an alternative local farmer, since the Blood Farm fire back in December.
They don’t have everything I like, but I did find a decent selection of organ meats. I am particularly fond of heart. It is nutritionally dense and very economical. I was able to pick up two lamb hearts for under $3.
Once I got home, my challenge was to figure out how to prepare them. I didn’t need to consult Suzanne, she refuses to have anything to do with organ meat. That is why I usually plan these for breakfast, I can prepare them at home and eat them at the office after my CrossFit WOD.
I modified a Moroccan Lamb Shish Kebab recipe to come up with this one.
Ingredients:
- A couple lamb or goat hearts
- 1/2 Teaspoon of Himalayan Sea Salt
- 1 Teaspoon Cumin
- 2 Teaspoon Smoke Paprika
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Cayenne Pepper
- 2 Tablespoons Vinegar
- 2 Tablespoons Olive Oil
- 2 Tablespoons of Ghee
Open the heart and lay it out flat. Slice it into strips, or cubes.
Place the meat in a mixing bowl, add spices and toss. Then add Vinegar and Oil and toss again. Cover and refrigerate for at least an hour. If you have time, overnight is even better.
Heat a heavy skillet to a level for sautéing. Add Ghee to the pan when heat is ready. Toss the meat into the pan. It cooks through in a couple minutes, turn and cook another couple minutes.
Serve over rice, or baby spinach, covered with a couple eggs or whatever you prefer.
For those of you who may not be familiar with organ meat, this is very tender and delicious. For economy, nutrition and a delicate taste, this can’t be beat. I highly recommend you give it a try.
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