Autumn Stew


  • 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


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.

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