Sheep’s liver with mango

Name: Sheep's liver with mango
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 30.00 ml flour cake; 3.00 ml cayenne pepper; 5.00 pinch salt; 500.00 g sheep liver; 60.00 g butter; 2.00 garlic cloves, crushed; 6.00 spring onion chopped; 200.00 ml stock meat; 200.00 ml wine red; 50.00 ml chutney mango; 25.00 ml tomato sauce; 30.00 ml fresh coriander chopped; 125.00 ml sour cream

4 servings Prep: 15 mins, Cooking: 10 mins

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Lamb

By Food24 November 03 2009

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Ingredients (13)

30.00 ml	flour — cake
3.00 ml	cayenne pepper
5.00 pinch	salt
500.00 g	sheep — liver
60.00 g	butter
2.00	garlic — cloves, crushed
6.00	spring onion — chopped
200.00 ml	stock — meat
200.00 ml	wine — red
50.00 ml	chutney — mango
25.00 ml	tomato sauce
30.00 ml	fresh coriander — chopped
125.00 ml	sour cream

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Method:

Combine the flour, cayenne pepper and
salt and coat the liver slices with the
mixture.

Heat 30 g of the butter in a heavy-based
pan and fry the liver slices until browned
and just done. Remove from the pan and
keep warm.

Heat the remaining butter in the same
pan and fry the garlic and spring onions
until soft. Add the stock, wine, chutney
and tomato sauce and simmer until the
sauce has reduced by half.

Return the
liver to the pan and heat through. Stir in
the coriander and sour cream and remove
from the heat.