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Sous Vide Indian Lamb Hearts | Recipe by sousvidetools.com

Hot and Spicy Sous Vide Lambs Heart with Pilaf Rice

Hot and Spicy Sous Vide Lambs Heart with Pilaf Rice Lamb
  • COOK TIME: 12 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Difficult


  • 2 x 200g of Trimmed Lambs Heart
  • 400g of Tinned Chopped Tomatoes
  • 140g of Tomato Puree
  • 1.5 Sweet Red Peppers Chopped Finely
  • 7 Mushrooms Quartered
  • 4 Onions Chopped Finely
  • 2 Teaspoons of Coarse Ground Black Pepper
  • 3 Teaspoons of Mild Chilli Powder
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Turmeric
  • 4 Cloves of Minced Garlic
  • 400g Long Grain Rice
  • 25g Butter
  • 2 tbsp. Finely Chopped Shallot
  • 2 tbsp. Chopped Coriander
  • 1 Litre Chicken Stock





Lamb hearts are an under-used cut in this country, but in India they like to spice them up a little.


  1. In a little olive oil, gently fry the onion, pepper and garlic until soft and translucent then add all of the spices and cook out on the stove
  2. Add the tomato puree, the tomatoes and the mushrooms then cook out for a fiery, spicy sauce. Season to taste
  3. In hot oil, seal the lamb hearts until golden and place in a vacuum pouch. Add the cooled spicy sauce and seal the pouch
  4. Cook in a preheated water oven at 80 degrees C for 12 hours until the heart is very tender
  5. Melt the butter and sweat the shallot. Add the rice to the butter and cook for 3-4 minutes
  6. Season with salt and add the stock. Cover and bring to boil then simmer gently until tender, about 10 mins
  7. To serve, place the rice on a plate or bowl then take the heart from the pouch and carve on top of the rice. Use the remaining sauce to dress
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