Liver and vegetables

YOU
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (10)

3.00 onion — sliced
2.00 garlic — cloves, crushed
oil — or butter for frying
400.00 g carrots — scraped and sliced
300.00 g spinach
sea salt and freshly ground black pepper
400.00 g sheep — liver
lemon — halved, juice only
SAUCE (optional)
500.00 ml yoghurt — plain
100.00 ml fresh parsley — finely chopped
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Method:

Sauté the onion and garlic in a mixture of butter and oil until soft. Add the carrots and spinach and stir-fry for 5-10 minutes. Light season the liver with salt and pepper. Fry in a mixture of butter and oil until golden brown. Add the vegetables and squeeze the juice of half a lemon over the mixture. Stir-fry until heated through. Blend the yoghurt and parsley together and serve with the liver, if desired. Serves 4.



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