4 servings Prep: 5 mins, Cooking: 15 mins
Creamy comforting lamb liver flavoured with soy sauce, crushed chilies and tomato. Brought to you by Lamb and Mutton SA.
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|500 g||lamb livers|
|salt and black pepper|
|2||onions — cut into rings|
|4||garlic cloves — minced|
|30 g||tomato paste|
|1 tbsp||crushed chilli|
|3 tbsp||soy sauce|
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Season lamb liver with salt and pepper. Set aside.
In a saucepan, heat oil. Add onion, garlic, tomato paste, chilies and soy sauce and let it cook until fragrant. Remove mixture from the heat.
In the same pan, sear the lamb liver on both sides. Add back the onion mixture, and let it cook for 2 minutes. Pour in cream and let it simmer for 1-2 minutes.
Serve with pap and a fresh tomato salsa.
Supported by the Red Meat Industry of SA – Recipe developed and styled by Chef Zanele.
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