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Spicy lamb liver with tomato and corn salad and sour cream


liver

Ingredients 16
Servings 4
Time 15 min

Ingredients

  • 750
    g
    lamb livers, cut into thick strips
  • salt and freshly ground pepper
  • 15
    ml
    each paprika and dried oregano
  • 5
    ml
    ground cumin
  • 10
    ml
    dried onion flakes (optional)
  • 30
    ml
    oil
  • 2
    mealies on the cob, cooked and charred in a cast-iron pan
  • 1
    red onion, chopped
  • 1
    garlic clove, chopped
  • handful of fresh coriander, chopped
  • juice of 1 lemon or lime
  • 250
    g
    cherry tomatoes, quartered
  • salt
  • sour cream
  • fresh coriander or microherbs
  • 2
    tortillas, cut into triangles and toasted in the oven, or readymade nachos
 

Method

15 min
 

Liver

1. Season the liver with salt, freshly ground pepper and the rest of the spices and onion flakes (if using).

2. Heat the oil in a large pan and fry the liver strips in batches until done but still slightly pink in the middle.

Salad

3. Carefully cut the mealie kernels off the cobs and mix with the rest of the salad ingredients.

To serve

4. Transfer the salad to a plate and arrange the liver on top. Add dollops of sour cream and sprinkle the herbs over. Serve with the tortillas or nachos.

 

Read more on: dinner recipes  |  quick and easy
 

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