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Liver curry

Recipe from: 10/31/1996 12:00:00 AM
Ingredients 11
Servings 6


  • 1
    lamb's liver, cleaned and tubes removed
  • 1
    onion, sliced into rings
  • oil
  • 7
    curry powder
  • salt and freshly ground black pepper
  • cake flour for dredging
  • 15
    extra cake flour
  • half chicken stock cube
  • 250
    boiling water
  • 5
  • 5


Arrange the liver in a flat dish and pour over a little milk. Soak for about 15 minutes to remove the strong flavour. Remove the liver from the milk and pat dry with paper towelling. Sauté the onion in a little oil until soft. Add the curry powder and stir-fry for one minute. Remove from the pan. Season the liver with salt and pepper and dredge with the cake flour. Fry in the same pan until brown on both sides and cooked through. Remove from pan, add the extra 15 ml (1 T) cake flour to the pan fat and, while stirring, add the stock cube, water, vinegar and sugar. Stir until smooth and simmer until the sauce thickens. Add the onion mixture and simmer until heated through. Spoon over the liver and serve with rice and a salad. Serves 4-6.

Read more on: lamb

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