Liver haksel

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Lamb

By Food24 November 03 2009
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Ingredients (10)

1.00 kg liver — membranes and veins removed
250.00 g pork lard — (or soft sheep's lard)
1.00 onion
2.00 bread — white slices, crusts removed
500.00 ml water
10.00 ml salt
1.00 ml freshly ground black pepper
100.00 ml brown sugar
50.00 ml curry powder — medium
125.00 ml vinegar — brown
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Method:

Mince the liver, pork lard, onion and bread together. Place in a heavy-based saucepan. Add the water and mix well. Bring to the boil over medium heat and boil for about 30 minutes. Stir frequently to prevent the mixture from sticking to the bottom. Blend the remaining ingredients and add to the liver mixture. Bring to the boil once more. Serve with samp and carrot bredie.



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