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Thread: Beef Heart/Eggplant Jalfrezi

  1. #1
    Join Date
    Aug 2009
    San Francisco, CA

    Cool Beef Heart/Eggplant Jalfrezi

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    ...yet another way to enjoy the goodness of Beef Heart, without scaring your loved ones ;-)

    1-1/2 lbs. Beef Heart, sliced into thin strips

    1 large onion finely chopped

    1-1/2 lbs really ripe tomatoes, diced

    4 cloves garlic, crushed and chopped finely

    1 to 2 inch section of Ginger Root, finely chopped

    2 tsp. Cumin, ground

    2 tsp. Coriander, ground

    1 tsp. Turmeric, ground

    2 tsp. Chile Powder, ground

    3 to 4 Green Cardamom pods, whole

    2 tsp. Garam Masala, ground

    1 stick of butter (I am not kidding)

    3 or 4 Japanese Eggplant, sliced

    Big handful of Cilantro leaves, chopped (reserve some for garnish)


    Saute onions in butter until they soften and start turning golden. Add garlic and ginger, and all spices EXCEPT Garam Masala; continue to stir (you can add a little water to keep mixture from sticking and burning). Add beef heart. Add tomatoes, Garam Masala and a little water. Cover and simmer for about 40 minutes, until heart is very tender, and sauce begins to thicken. Add eggplant and Cilantro leaves, simmer for about 10 minutes, garnish with reserved Cilantro, and serve.

  2. #2
    Join Date
    May 2010
    This looks lovely! For us in the UK - how much is a stick of butter? In ounces....

  3. #3
    Join Date
    Aug 2009
    San Francisco, CA
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    That would be four ounces

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