From “An invitation to Indian Cooking”, either the first keema recipe, or the second one. They both look yummy, and I don’t remember which one we used to make.
Boil it, turn it into pate in your food processor, and feed it to your cats or dogs as a treat.
Not the answer you are looking for, I know. But if you decide you don’t like whatever you end up making, and you have pets, chances are they will love it as long as it isn’t too doctored up with flavorings they don’t like. My cats love that kind of thing, except once when a clove from broth making got into the giblet pate I made for them. That time none of them would touch it.
I have one cat and she doesn’t weigh much more than this piece of meat. 
All of the mention of tongue, made me think of lengua tacos. So, I wondered if anyone did a similar thing with corazon, and I found this recipe from Peru, which uses a beef heart. If it got mentioned upthread already, I apologize. Anticuchos de Corazón (Peruvian Beef Heart Skewers) - Tara's Multicultural Table
I haven’t tried it. Usually, we cut up the venison heart and lungs (what was left of them after cleaning/de-leading) and gave them to the dogs with their food. The dogs appreciated it. Greatly.
That looks delicious, but there’s no way I can coax my husband to eat it.
Why? I haven’t dissected the recipe, but it looks like beef kabobs. Guinea pig, I could understand, but that looked pretty innocuous at first glance and in the photo.
Preparations of the yellow Peruvian pepper can be really hot, incidentally. I was really surprised trying it.
Mostly because it’s served rare. But also, it’s going to look a little too much like heart.
I divide the pate into several plastic containers, label and freeze. Of course, three cats will go through organ pate much faster than one cat.
Today’s the day. I cleaned it, cubed it, and ground all but one of the cubes. I’m about to use it to make keema. The one reserved cube I marinated in a little lime juice and grilled (stabbed with a fork over my gas burner) because i wanted to try it that way.
The kebob was delicious, but unexceptional. It tasted like beef. So I expect the keema to be acceptable to my family.
Also, cleaning the meat and grinding it was a nuisance. I probably won’t do this again.
Thanks for reporting back!
A bit late, but my comfort food is coeur a la bonne femme - mentioned it on the dope before =)
cut the heart into half inch cubes [or poultry in half] and soak in iced salted water for about half an hour, then squidge around in the bowl with your hand squeezing out any blood or clots, they are what gives it a liverish taste. Dump into a small covered baking dish with an equal amount of roughly chopped onion, a few whole garlic cloves, about a teaspoon of italian seasoning blend, a few grinds of pepper and a pinch of salt, and a good red wine like a barberrone to just barely cover. Cover and bake at about 300 degrees f for about 4 hours. Serve over wide egg noodles with a tossed salad and good crusty bread. The meat gets very tender with the low slow cooking.
The keema came out weirdy watery. That might just be because I used a whole (12oz) can of diced canned tomatoes, instead of the “two canned tomatoes, chopped” that the recipe called for. Other than that, it was excellent, however. We ate about a pound of it for supper, and the rest will be good leftover.
I’ve never ground meat before. The texture came out finer than ground beef that I’ve purchased. I don’t know whether that’s because of the texture of heart muscle or because my meat grinder (the kitchenaid stand mixer attachment) cuts it finer than typical. I did use the coarser grinding ring.