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Lambs liver curry

Published 22 September, 2009

I've recently got back into eating liver after avoiding it for years after the dry chewy nastiness of childhood. Turns out lambs' liver is both subtly flavoured, and really tasty.

Not however, tasty enough for the rest of the family to eat a massive pile of it fried like me, so I made a lambs liver curry tonight, which went down a treat. So in case you want to introduce your family to this vitamin B12-rich treat, here's the recipe:

Long lost lambs liver recipe

1 lb lambs liver, cleaned and sliced by your local butcher
2 tbsp gluten free mild curry spice mix
1 onion, roughly chopped
2 cloves garlic
1 tin tomatoes
1/4 block coconut milk (1/2 can)
Juice 1/2 lemon
2 tbsp oil

Blitz your onion and garlic to a paste (I do this because it goes down better with the little 'uns - onions are slimy at the moment, apparently). Fry it for 5 minutes in your oil. I actually use more than the 2 tbsp here, of something good for frying like a mild olive oil or coconut oil.

Add your curry spice mix and fry gently for 2 minutes, stirring quite a bit to avoid burning. Add tomatoes, bring to the boil and simmer for 15 minutes to increase the sweetness, then add your coconut milk and season to taste. Cook for 5 more minutes. Add water if necessary.

Slice your lambs liver into thin strips, add to your sauce and bring back to the boil. Simmer for 5 minutes, or until your largest piece of liver is cooked through. Let sit for as long as possible before serving to let the flavours infuse. Add lemon juice just before serving.

We served our lambs liver curry with cauliflower rice to keep the carbs down and the nutrition levels up, and it was a winner all round.

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