The origional recipe I adapted came from here http://www.cooks.com/rec/doc/0,1727...-248202,00.html

I had gotten some beef hearts from a fresh slaughter. Even after trimming off all the fat, I still ended up with 4-5 pounds of cubbed meat.

CURRIED BEEF STEW

4 garlic cloves, finely chopped
6 tbsp. oil
4 lbs. cubed beef heart
1 large can tomato sauce
2 tbsp. Garam Masala (sp?)
2 tbsp. turmeric
1 tbsp. curry powder ( I accidentally used 2 tbsp)
2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. cinnamon
1 (10 oz.) jar sugar free apricot jam (for this I mixed small amounts of apricot, raspberry, and plum. Basically using up final tablespoons in bottom of jars)
3 packets Stevia with FOS

Heat oil in a Dutch oven. Cook onion and garlic until softened. Add the beef and brown. Stir in the tomatoes, cumin, turmeric, curry powder, allspice, cloves and cinnamon. Cover and simmer for at least 1 hour (I simmered only a half hour). Add 2 (I only added 1 cup) cups water and the jam. Cover and simmer for 2-3 more hours (I did one additional hour as I was starving to death). Serves 8.


I served this over spaghetti squash that I seasoned with salt, pepper, and garlic salt.