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3 lambs' hearts 60g streaky bacon, chopped 1 medium onion, chopped 1 tsp demerara sugar 250ml brown ale juice of ½ lemon 1 bayleaf pinch of celery salt salt and pepper |
Gluten-free Low-carb Low-fat Dairy-free Egg-free Nut-free |
Pre-heat oven to (325º F, gas mark 3).
Wash hearts, trim off gristle and excess fat. Cut into cubes.
Fry bacon gently for 5-7 minutes, add onion and cook until golden. Add meat, fry for 3-5 minutes until brown.
Stir in sugar, pour over ale and lemon juice, add bay leaf, celery salt and seasoning.
Transfer to casserole dish and bake for 2 hours.
Serve with rice or mashed potato.
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