Slow-Cooked Lamb Heart Paprikash - Untested

https://ruthvalerio.net/best-seasonal-recipes/paprikash-of-slow-cooked-lambs-hearts/

350 g raw lamb hearts (about 2) before trimming

1 large onion, chopped

2 cloves garlic, chopped

2 Tbsp olive oil or other cooking fat

2 Tbsp sweet Hungarian paprika

500 g sieved tomatoes

1 Tbsp tomato paste

100 ml red wine

1 bay leaf

Freshly ground black pepper, to taste

Salt, to taste

Sour cream, to serve

1. To prepare the hearts, cut each heart in half and use small scissors to remove the white tubes, valves, excess fat and connective tissue. Rinse briefly in cold water and pat thoroughly dry. Cut into manageable pieces if necessary, keeping them large enough to slice neatly after cooking.
2. Heat the oil in a heavy frying pan over medium-high heat. Brown the hearts on all sides, working in batches if necessary. Remove and set aside.
3. Reduce the heat to medium-low. Add the onion and cook for about 5–7 minutes, until softened. Add the garlic and cook for another minute.
4. Remove the pan briefly from the heat. Stir in the paprika and black pepper, mixing well to coat the onions. Return to low heat and cook for about 30 seconds, taking care not to scorch the paprika.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Stir in the tomato purée, followed by the sieved tomatoes and bay leaf. Bring gently to a simmer.
6. Transfer the hearts and sauce to a slow cooker. Cover and cook on low, checking tenderness after about 4 hours. Continue cooking until the hearts are tender when pierced with a knife, usually around 4–6 hours depending on their size and the slow cooker.
7. Remove the hearts and slice them neatly. Return the slices to the sauce. Taste and adjust the salt and pepper. If the sauce is too thin, remove the hearts temporarily and simmer the sauce uncovered until it reaches the desired consistency.
8. Spoon into warm bowls and finish with a generous dollop of sour cream. Serve with baked potatoes or rice and green vegetables.