Meatloaf

Lamb Haggis with Beef Hearts - a savory and traditional recipe

Preparation time: 30 minutes
Baking time: 90 minutes
Total time: 2 hours
Servings: 8-10

Every spring, when flowers begin to open their petals and the air becomes warmer, cooking turns into a true celebration. Lamb haggis is a classic dish associated with festive meals, bringing family and friends together around a table full of delicacies. This recipe enriched with beef hearts and aromatic spices will transform any holiday meal into an unforgettable culinary experience.

Ingredients:
- 500 g lamb offal (liver, lungs, heart)
- 2 beef hearts
- 700 g minced lamb or pork
- 3 bunches of green onions
- 3 bunches of green garlic
- 2 large bunches of parsley
- 3 bunches of dill
- 1 small can of heavy cream
- 7 eggs
- 6 boiled eggs (cut into quarters)
- 2 slices of bread
- Salt and pepper to taste
- Oil for sautéing
- Butter for greasing the tray

A touch of history
Lamb haggis has its origins in ancient culinary traditions, being a symbol of the Easter celebration. Cooked with love and care, this dish is often associated with family reunions and the joy of spending time together. Every housewife has her own version, adapting the ingredients and preparation methods according to personal preferences and local traditions.

Step by step: How to prepare lamb haggis

1. Preparing the offal:
Start by thoroughly washing the lamb offal. Make sure to remove any traces of fat and membranes, cutting into small pieces. Place them in a pan with a little oil and sauté them gently to seal the pores and enhance the flavors. It is important not to sauté the liver, so set it aside.

2. Sautéing the vegetables:
In the remaining oil in the pan, add the finely chopped green onions and garlic. Sauté them until translucent, being careful not to burn them, as the bitter taste could ruin the final dish.

3. Preparing the meat mixture:
In a large bowl, add the sautéed offal, minced meat, sautéed onions and garlic, then the bread soaked in milk and well-drained. Use a large sieve to finely chop all the ingredients, ensuring they combine perfectly.

4. Adding wet ingredients:
Beat the 7 eggs in another bowl and add them to the meat mixture. Add the cream, parsley, and dill chopped not too finely, salt, and pepper to taste. It is very important to taste the mixture to adjust the spices to your liking.

5. Incorporating the boiled eggs:
Add the boiled eggs cut into quarters to the meat mixture, being careful to distribute them evenly to provide a pleasant texture and delicious surprises in every slice.

6. Assembling the haggis:
Prepare a greased baking dish with butter and lay the lamb caul (membrane) on the bottom of the dish, making sure it is well spread. Pour the meat mixture into the dish and press gently to remove air. Fold the caul over the filling to completely cover it.

7. Baking:
Preheat the oven to 160°C (low heat). Place the dish in the oven and let it bake for about 90 minutes or until the haggis turns brown and passes the toothpick test. Make sure it is well cooked inside, and the juice that comes out is clear.

8. Cooling and serving:
After being removed from the oven, let the haggis cool for a few minutes before slicing. It is served cold, alongside a fresh salad, or with vinegar and mustard.

Practical tips:
- Fresh ingredients: Use quality fresh ingredients for an exceptional taste.
- Variations: You can add spices like cumin or coriander for a different note. You can also replace lamb with pork for a more accessible option.
- Serving: Haggis pairs wonderfully with a dry white wine or craft beer. A rocket salad with cherry tomatoes and lemon dressing will perfectly complement the dish.

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can experiment with different types of meat, such as pork or turkey, depending on your preferences.

2. How can I store the haggis?
The haggis can be stored in the refrigerator for 3-4 days in an airtight container. You can reheat it in the oven before serving.

3. Is haggis a healthy option?
Haggis is rich in protein but also contains fats, so it should be consumed in moderation, especially in combination with a fresh salad.

Nutritional benefits:
Lamb haggis is an excellent source of protein, vitamins, and minerals. The offal is rich in iron and vitamin A, essential for overall health. The eggs add an important supply of protein and healthy fats, while the greens contribute antioxidants and fiber.

In conclusion, preparing lamb haggis with beef hearts is a satisfying experience that blends tradition with culinary creativity. Try this recipe and enjoy the authentic taste of the holidays! Bon appétit!