Lamb Livers and Hearts

This dish takes me straight back to my childhood! If you have read “The Spice Cabinet Story” then you will know exactly what I am talking about. This is a dish inspired directly by my father 🙂 He used to love taking the parts of an animal that most people did not like to eat, such as the offal! – and he would transform it into a big bowl of comfort yet manage to add a feel of luxuriousness to it. It was like a work of magic. The fragrances and aromas that would come off of this dish would leave lasting, nostalgic memory on anyone that encountered it. And it tasted absolutely sublime!


  • Lamb Livers 500g (or 1 pack from Asda)
  • Lamb Hearts 400g (or 1 pack from Asda)
  • Fresh parsley, roughly chopped
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 3 spring onions, sliced (separate the white part from the green)
  • Sunflower Oil


  • Salt
  • Cracked Black Pepper
  • 1/2tsp Paprika
  • 2tsp Ground Coriander
  • 2tsp Aleppo Pepper/Pul Biber (you can use chilli flakes as an alternative)
  • 2tsp Hot chilli powder
  • 2 Garlic Cloves, crushed
  • 1 lemon, cut into wedges


  1. Remove and discard all fat and sinew from the lamb hearts and then chop them into bitesize pieces
  2. Chop the livers into bitesize pieces
  3. Wash the lamb hearts and livers in lemon or vinegar
  4. Wash and prepare the vegetables so they are readily available to use
  5. In a saute pan, heat the oil on a medium heat
  6. Fry the hearts and livers in the saute pan, being careful not to stir too much as you want them to brown. Flip them over every now and then until all of the livers and hearts are no longer pink. You do not want to add any of the seasonings yet. Leave them to cook in their own natural juices and flavours.
  7. Once the colour has mostly changed to brown, pop the lid on for 15-20 minutes. At the halfway mark (7-10mins), give them a stir. At this point, the juices would have mostly reduced and the livers and hearts will have a plumpness to them. Pop the lid back on for the remaining time.
  8. After, remove the lid and add in all of the vegetables (bell peppers, onions, white part of the spring onion and the crushed garlic). Stir them in well and place the lid back on so the vegetables can soften.
  9. Once the vegetables have softened, it is now time to add in the seasonings. Add in the salt, pepper, paprika, ground coriander, hot chilli powder and the Aleppo pepper/chilli flakes and stir them in well. Allow them to cook through for around 5-10mins.
  10. Lastly add in the chopped parsley and combine. Serve immediately with the green part of the spring onion as a garnish and lemon wedges on the side.

This dish tastes so good it will even convert those who don’t usually like to eat offal! You can serve it simply – with crusty bread, making a statement! Or if you prefer something heartier, serve them with either couscous, rice or quinoa and salad.

Let me know in the comments below what you think! I’d also love to hear all of your stories about how your family/friends converted after tasting this dish, lol 😉

If you would like to see the full video tutorial for this dish then please head over to my Instagram @_thespicecabinet



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