Lamb heart
Also called: Wadne ari (Soomaali) · Cœur d’agneau (Français) · قلب خروف (العربية)
What to look for
A fresh heart is firm, deep red and glossy with a clean, mild smell; avoid any that look grey or slimy. Many butchers have lamb or goat hearts or can order them; trim off the fat and tubes on top before cooking.
