This dish is so yummy and is one of my favorites. This one I love to make again and again. This recipe is for both lamb, goat and beef hearts.
When you cut up a heart you start by cutting it in half and wash and clean all of the congeled blood out of it. The heart is the organ that pumps the blood through the body and therefore it needs to be cleaned because there are still traces of congeeled blood on the inside.
This doesn’t get eaten at all because it it haram. Also lots of sicknesses lives in blood and this is the reason why.
After cleaning the heart, cut it up in tiny cubes and set it aside in a bowl of water. In a pot on high heat on the stove add 1/4 cup of olive oil. Let it get hot a little and add 1 pinch of hing, 2 curry leaves, 1 onion or shallot.
Let this onion or shallot cook til they are brown. I added 1 pinch each of fenugreek seeds, coriander seeds, black peppercorns, mustard seeds, cumin seeds, 1 each of round red chili, green cardamom, a broken piece of cinnamon stick and 2 kabab chini ground in to a coarse powder in a mortar and pestle or spice grinder. If you are using 1 pinch of cinnamon powder then skip this step with the cinnamon stick.
Add the contents of the mortar and pestle to the onion mixture with 2 cloves of garlic, 1 pinch each of kasoori methi (fenugreek leaves), red chili powder, tumeric, pink salt, 2 big pinches of cilentro, 1 each of green chili desseded and tomato chopped.
Cook the tomato down until it is a mushy consistancy by lowering the heat to low and place the lid over the pot while simmering. Keep stirring every minute or so to prevent burning. Add 1 tbs of water if it appears to be dry.
When the tomato is mushy finally add the the cleaned hearts to the masala mix and fry it a little. Add the 1 1/4 cups of water and let the heat remain on low. Cook for 30 minutes. Stir occationally.
Serve with chapati.
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