Liver and vegetables

Recipe from: 10/31/1991 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 3
    onions, sliced
  • 2
    cloves garlic, crushed
  • butter and oil for frying
  • 400
    g
    carrots, scraped and sliced
  • 300
    g
    spinach (hard stems removed), rinsed
  • salt and freshly ground black pepper
  • 400
    g
    sheep's liver (membrane and core removed) sliced thinly
  • juice of half a lemon
  • SAUCE (optional)
  • 500
    ml
    plain yoghurt
  • 100
    ml
    fresh parsley, finely chopped
 

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.
 

Read more on: shallow-fry  |  lamb
 

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