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.