Moroccan Heart Stew: Beef muscle and heart meat slowly cooked with spices, lemons and apricots.

A delicious Moroccan stew with a secret ingredient! Nowadays most people make disgusted expressions when you mention easting organ meats.What if you loved what you are eating and could never even tell
you are eating offal?
This Moroccan stew with beef
heart accomplishes just that. No
more YUCK and BLAH.

Ingredients

½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground cayenne
½ tsp 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 tbsp ghee or schmalz or lard
3 cups sliced onion
2 tbsp peeled, chopped fresh ginger
2 cups water or bone broth
1½ cup dried unsulfured apricots quartered
1 organic lemon cut in rounds
Salt to taste

Instructions

1. The Night before:

2. Marinate heart meat(whole or cubed) in ½cup 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 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 andsimmer uncovered for about 10 min, until liquid is thickened and reduced.

12. Serve with rice pilaf and
a salad.