Sheep's liver with mango

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 13
Servings 4
Time 15

Ingredients

  • 30
    ml
    cake flour
  • 3
    ml
    cayenne pepper
  • 5
    pinch
    salt
  • 500
    g
    sheep's liver, cleaned and sliced
  • 60
    g
    butter
  • 2
    garlic cloves, crushed
  • 6
    spring onions, chopped
  • 200
    ml
    meat stock
  • 200
    ml
    red wine
  • 50
    ml
    mango chutney
  • 25
    ml
    tomato sauce
  • 30
    ml
    chopped coriander leaves
  • 125
    ml
    sour cream
 

Method

10
 
Combine the flour, cayenne pepper and salt and coat the liver slices with the mixture.

Heat 30 g of the butter in a heavy-based pan and fry the liver slices until browned and just done. Remove from the pan and keep warm.

Heat the remaining butter in the same pan and fry the garlic and spring onions until soft. Add the stock, wine, chutney and tomato sauce and simmer until the sauce has reduced by half.

Return the liver to the pan and heat through. Stir in the coriander and sour cream and remove from the heat.

 

Read more on: shallow-fry  |  lamb
 

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