Moroccan Heart Stew: Beef muscle and heart meat slowly cooked with spices, lemons and apricots.
Author: 
Recipe type: Main
Cuisine: Moroccan
Serves: 4
 
Imagine complex, fragrant tones of cinnamon and cardamom, complemented by a clear sharp note of lemon. The whole is brought to heavenly quality by the subtle sweetness of apricots, who blend with the onions in the broth to create a smooth and creamy sauce.
Ingredients
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cayenne
  • ½ teaspoon ground clove
  • 2 pounds pastured, grass finished beef heart meat (could also be lamb or turkey hearts) cut in inch cubes
  • 1 pound pastured, grass finished beef stew meat
  • 2 tablespoons ghee or schmalz or lard
  • 3 cups sliced onion
  • 2 tablespoons peeled, chopped fresh ginger
  • 2 cups water or bone broth
  • 1½ cup dried unsulfured apricots, quartered
  • 1 organic lemon cut in rounds
  • unrefined sea salt to taste
Instructions
  1. The Night before:
  2. Marinate heart meat (whole or cubed) in ½ cup of whey or 2 tablespoons of apple cider vinegar.
  3. On the same day:
  4. Heat fat in a dutch oven or heavy bottom casserole, add the onion/ ginger mix and saute’ on a low flame till onion is transparent.
  5. On the side brown all the meat in a large skillet on a high flame, dividing it into small batches so that it just quickly sears the surface.
  6. Mix the spices together and add to the onions. Stir well for ⅔ minutes.
  7. Now add the meat to the onion mix, and stir well to coat with the spices.
  8. In the meantime deglaze the skillet with a cup of water/broth, scraping all the nice brown bits from the bottom.
  9. Now pour the deglazing liquid on top of the meat, add the second cup of broth, the sliced lemon and a good pinch of salt.
  10. Bring to a boil, then lower flame to a simmer and cook for about 1.5 hours, until heart is very tender.
  11. Add apricots to pot and simmer uncovered for about 10 min, until liquid is thickened and reduced.
  12. Serve with rice pilaf and a salad.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/moroccan-heart-stew