Roast lamb heart
2 servings
30 minutes
Lamb heart stew is a true embodiment of Armenian culinary tradition, combining rich flavor, spicy notes, and tender texture. This dish has been prepared in Armenian homes for centuries, valued for its nourishment and unique taste. The heart, cut in a special way, reveals its juiciness when fried, while onion and garlic add aroma and a hint of sweetness. Cilantro refreshes the taste, creating a harmonious balance of spices and natural meat richness. The presentation is simple yet striking: hot, juicy stew where each piece seems infused with history and tradition. It pairs perfectly with Armenian lavash and a glass of tart red wine that highlights the depth of flavors.
1
Cut small onions into four parts and separate into petals. In a hot wok, heat a small amount of vegetable oil and quickly fry the hearts while stirring constantly. Once they are slightly browned, add chopped onion and garlic, and fry, stirring continuously, until the onion becomes slightly translucent but remains crispy.
- Lamb heart: 200 g
- Onion: 100 g
- Garlic: 2 cloves
2
Add salt to taste. Add chopped cilantro, remove from heat. Serve on the table.
- Salt: to taste
- Cilantro: 0.5 bunch
3
Wash the lamb hearts, flatten them, remove excess, deeply cut almost to the end in a grid pattern on the outside, and divide into pieces of 3.5x3.5 cm.
- Lamb heart: 200 g