Ingredients:
1 large ox-heart
300ml vinegar
2 garlic cloves, sliced
4 slices of ginger (each 2cm thick)
10 onions, finely sliced
2 cloves, ground to a powder
3cm length of cinnamon stick
seeds from 6 cardamom pods, ground to a powder
100g freshly-grated coconut
1 tbsp coriander seeds
6 curry leaves
1 tsp white cumin seeds
1/2 tsp sweet cumin seeds
12 dried red chillies
1 dessertspoon ghee or cooking oil
1 stick lemongrass, tough outer layers removed
1 piece of rampe (pandan) leaf
1 tsp fennel seeds
1 tbsp small shallots, sliced
juice of 2 limes
500ml water
1 tsp palm sugar (or brown sugar)
salt, to taste
Method:
Halve the ox heart, remove any valves and hard bits of blood vessels then slice the ox heart, wash well, place in a bowl, pour over the vinegar and set aside to soak. Prepare the vegetables then add the cloves, garlic, ginger, sliced onions, cinnamon and cardamoms to the heart soaking vinegar.
Heat a non-stick pan over medium-high heat. When hot add the grated coconut and dry-fry until dark brown all over. Turn into a bowl. Combine the coriander seeds, curry leaves, white cumin, sweet cumin and dried chillies in a coffee grinder. Render to a fine powder then mix with the toasted coconut.
Heat the ghee or oil in a frying pan. Add the lemongrass and pandan leaf, fennel seeds and the shallots. Fry until browned then add the coconut and spice blend. Stir to combine then add the heart and its soaking vinegar. Pour in the water and lime juice. Bring the mixture to a boil, reduce to a simmer, cover and cook for about 80 minutes, or until the heart is quite tender.
Check that the sauce is thick (if needed cook uncovered, until thickened). Take off the heat, stir in the palm sugar and serve hot with rice.
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