Sweet 'n sour liver

Recipe from: 6/29/1995 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 750
    g
    sheep's liver (skin and membranes removed), sliced
  • 125
    ml
    brown vinegar
  • 3
    whole cloves
  • 2
    ml
    peppercorns
  • 1
    bayleaf
  • cake flour for rolling the liver in
  • oil for frying
  • 2
    large onions, sliced
  • 60
    ml
    brown sugar
  • salt and black pepper to taste
 

Method

 
Marinate the liver slices for one hour in the brown vinegar mixed with cloves, peppercorns and bay leaf. Remove the liver slices from the marinade but reserve the marinade. Roll the liver slices in the flour, shaking off any excess. Fry the liver in a little heated oil until the liver slices are tender and done. Remove from pan. Add the marinade, onions and brown sugar to the pan and stir, scraping up the brown residue in the bottom of the pan. Reduce the heat and simmer until a thick sauce has formed. Add liver and heat through. Season to taste with salt and black pepper and serve with chutney and white rice. Serves 6.
 

Read more on: lamb
 

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