Autumn Stew

Ingredients

200 g lamb’s hearts, cleaned, trimmed and cubed
200 g lamb’s kidneys, cleaned, trimmed and cubed
2 yellow onions, peeled and coarsely chopped
3 garlic cloves, minced
700 ml stock
Oil for frying
150 ml apple vinegar
6 mushrooms, coarsely chopped
1 rutabaga, peeled and cubed
3 medium carrots, peeled og chopped
Icelandic sea-salt
1/2 cup parsley, coarsely chopped
1/2 cup kale, shredded

Method:

In a heavy saucepan, brown hearts and kidneys well in oil with onions, garlic and mushrooms. Add apple vinegar and stock, bring to a boil and simmer for about 1 1/2 hrs. Add the root vegetables and continue simmering for another 30 mins. Finish with parsley and kale, and season to taste.

Like this recipe?

Share on twitter
Share on Twitter
Share on facebook
Facebook

LEAVE A COMMENT

This website uses cookies to enhance your experience. By continuing, you agree to our cookie policy.​