Liver stir-fry with pecan nuts

Recipe from: 8/14/1997 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • oil
  • 15
    ml
    butter
  • 1
    clove garlic, crushed
  • 10
    ml
    fresh ginger, grated
  • 2
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 125
    g
    fresh button mushrooms, halved
  • 500
    g
    lamb's liver, outer membrane and tubes removed and sliced into strips
  • 6
    spring onions, finely chopped
  • 250
    ml
    pecan nuts
  • 190
    ml
    plain yoghurt
  • pinch dried thyme and marjoram
  • salt and black pepper to taste
  • fresh herbs for garnishing
 

Method

 
Heat a little oil with the butter in a heavy-based saucepan. Sauté the garlic and ginger for a few minutes. Stir in the spices and stir-fry lightly. Add the strips of liver and stir-fry until brown on the outside but still slightly pink inside. Add more oil and butter if necessary. Add the pecan nuts and spring onions and stir-fry lightly. Pour over the yoghurt, mix and heat until warmed through. Season to taste with herbs and salt and black pepper. Garnish with fresh herbs. Serve immediately with rice. Serves 4-6.
 

Read more on: shallow-fry  |  lamb
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.