I learnt this one from Perry about 18 years ago and have it about once or twice a year. I really look forward to it - so satisfying and tasty.
Stuff the heart ventricals (1 heart per person) with lemon zest, dried date pieces, garlic and pinenuts. Coat them with flour and in the pan you're going to use for the stew, fry them until browned on all sides in a little oil. Stir in a chopped onion and a couple of roughly chopped cloves of garlic. Then empty in some tinned tomatoes, a little squeeze of lemon juice, more pinenuts, a few more dates and top up with water. Stir in a desert spoon of good quality harissa. Leave to simmer on low for a few hours.
Taste when you're ready to eat and season accordingly. This time, to make it look less like hearts for BF, I sliced them up - the stuffed heart slices looked like a meat roulade - and put them back in the sauce before serving.
Served on bulgar wheat with mangetout. Alcohol-free wine today.
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