Lambs liver and lambs heart casserole with a spicy twist

Lambs liver and lambs heart casserole with a spicy twist

Lambs hearts

More from my experimentations with organ meats as I investigated not only in the books and on the internet about their nutritive properties but also just what these babies taste like in cooking! It is important to be authentic and walk the talk 🙂

I have never eaten heart before so I was tentative adding heart to this dish choosing to use mostly liver which I am more familiar with. Now that I have tasted this creation I recommend more heart (e.g. two) and less liver as the heart tastes divine and isn’t as strong as the liver. Lamb heart doesn’t taste too far off a pricey cut of steak; happy days! The vegetables that I selected for this dish were a selection from what I had available to me with no preconceived recipe only the one that formed in my head from what was available to me.


  • 2 cloves garlic – minced or finely sliced
  • 1 inch ginger – minced or finely sliced
  • 1 onion – sliced
  • 1 giant mushroom – sliced
  • Tomatoes – several –sliced into small chunks
  • 3 livers – sliced into small cubes; any membrane or toughness removed.
  • 1 lambs heart – sliced into small cubes (the butcher removed the harder centre for me at the time of purchasing. I didn’t remove any of the surrounding fats as there wasn’t that mush and also these fats are healthy).
  • 2 carrots – grated
  • 1 large courgette or 2 smaller courgettes – sliced into match sticks
  • 1/2 tsp cloves
  • 4 tsp garam masala
  • 1 tsp sugar
  • 2 tsp turmeric
  • 2 tsp dried coriander leaf
  • 2 tblsp tomato paste
  • 2 tsp ground coriander
  • 1 can coconut milk
  • 1 pint fresh stock or vegetable or meat stock
  • Optional and recommended fresh coriander



Place all your ingredients in a glass Pyrex dish starting with the garlic, ginger, onions, mushrooms, tomatoes, spices and sugar, tomato puree, liver heart, carrots, and then courgettes. Add your coconut milk and stock.

Cover with a lid or foil and place in the oven at approx. 220 degrees C/ 430 F for ten minutes and then drop the heat or maintain as you prefer to a nice low casserole heat and bake for approximately 90 minutes.

Every twenty minutes or so remove and stir and check that the temperature is neither too hot (i.e. not frantic bubbling) nor too cool (no activity at all!).

This dish will cook superbly in a crock pot; I don’t have one so was making do with the oven.

Towards the end of cooking add the fresh coriander; I didn’t have any so I added parsley which although is not the most complementary herb for this dish did add the desired leafy green associated nutrients that I was after.

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Serve as is, on cauliflower mash, mashed potato, mashed sweet potato, rice or quinoa.

I served this on roasted large mushrooms; Portobello mushrooms will work very well also.





Lambs liver and lambs heart casserole with a spicy twist.2

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