Lamb's fry and beans

Recipe from: 10/22/1992 12:00:00 AM
Ingredients 11
Servings 4


  • 600
    lamb's liver, membrane and main arteries removed
  • salt and freshly ground black pepper to taste
  • oil
  • 1
    onion, sliced in rings
  • 2
    garlic cloves, crushed
  • 1
    green pepper, deseeded and diced
  • 3
    tomatoes, skinned and diced
  • 410
    baked beans in tomato sauce
  • 1
  • pinch of sugar
  • finely chopped parsley


Cut liver into small chunks. Flavour with salt and freshly ground pepper and fry in hot oil until brown on outside but slightly pink inside. Remove from pan and set aside. Sauté onion, garlic and green pepper in the oil in the pan until soft. Add the diced tomato and simmer until most of the liquid has evaporated. Add the beans in tomato sauce and flavour with nutmeg, sugar, and salt and freshly ground black pepper to taste. Add the liver and simmer until well heated. Sprinkle with a little freshly chopped parsley and serve with pasta or rice. Serves 4

Read more on: shallow-fry  |  lamb

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