LAMBS HEART STEW
Good morning, just wanted to show everyone how my lambs heart stew came out. ☺💜
4 lamb hearts
2 large onions, sliced
1.5 teaspoons mixed herbs
250 g frozen casserole mix
500 g potatoes quartered
1 liter vegetable stock
mushrooms (optional)
I also put in half a cup of red wine but that’s not a need.
Remove any fat from the lambs hearts and cut into mouth sized pieces. Place in a pan with the onions. Brown the hearts and then add the mixed herbs and cook for 2 minutes. Place in a slow cooker.
Place the frozen casserole mix in a pan with the potatoes and pour over the stock and bring to a simmer. Pour the mixture over the hearts in the slow cooker.
Cook for approximately 5 to 8 hours.
Recipe and photo: Robyn Robz Forsdike
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