Moroccan-Style Braised Heart

I love this combination of spices, carrots, preserved lemon, and dates, and it complements the rich flavor of beef heart. You can substitute the equivalent weight of veal or lamb heart; just use the appropriate stock and check the heart after two hours of cooking. The cooked heart is sliced and reheated in the sauce, so this is a perfect dish to make ahead and an easy way to introduce heart to the novice eater. I often cook some extra heart so that I can make