4 lamb hearts
1 1/2 onions chopped
5 garlic cloves - 3 minced, 2 peeled
1 1/2 inch ginger minced
1 cup chicken broth
3 bay leaves
7 whole peppercorns
3 cardamom pods
1/2" cinnamon stick
4 green chillies cut lengthwise
1 can of tomatoes
Cut heart lenthwise into 4 parts. Trim the fat off each part and cut into 3-4 pieces each. They should be bite size pieces. Soak the cut peices in warm water for 10 mins until all the blood has been washed out.
Heat 2 tbsps of oil in a pressure cooker. Add 5 peppercorns, 3 cloves, 2 peeled garlic cloves and saute it for a minute. Add hearts and saute until they are lightly browned on all sides. Add cup of broth, 2 green chillie, 1/2 onion and pressure cook for about 20 mins until the heart is done.
In the meantime, heat some oil and add the rest of cloves, peppercorns, cardamom and cinnamon. Saute for a minute and then add garlic and ginger with onions. Cook until onions are browned. Add tomatoes, turmeric, chillies and salt. Cook until the tomato-onion mix is almost dry and paste-like. Add the hearts to this mix and a bit of the stock from the pressure cooker to give a more sauce like consistency. Stir and heat through. Make sure heart pieces are well coasted with the sauce. Sprinkle 1 tsp of garam masala and garnish with fresh coriander.