Publications
Prep Time: 30 minutes
Servings: 4
Cooking Time: 25 minutes
Ingredients
- 600g - lamb’s liver, cleaned, cut into bite-size pieces
- 250ml - cider
- 30ml - olive oil
- 1 - red pepper, chopped
- 1 - knob fresh ginger, finely chopped
- 1 - clove garlic, finely chopped
- 250ml - jasmine rice
- 15ml - turmeric
- 500ml - stock
- 125ml - peas
- 10–15ml - peri-peri spice
- - about 250ml breadcrumbs
- 125ml - flour
- 2 - eggs, beaten
- 200g - cherry tomatoes, chopped
- - oil for shallow-frying
Method
Sriracha chilli sauce is a tasty accompaniment.
1 Soak the liver in the cider while you cook the rice. Heat the oil in a pan and sauté the pepper, ginger and garlic until glossy. Add the rice and fry until it starts to brown. Stir in the turmeric and stock, and steam until cooked (about 20 minutes); stir in the peas for the last 5 minutes.
2 Drain the liver and pat dry. Season with salt and pepper. Then mix the peri-peri and the breadcrumbs together. Roll the liver in the flour, then in egg and finally in breadcrumbs until well coated. Shallow-fry in 1cm oil in a pan until golden brown; keep an eye on the heat – the liver must be just cooked through and crispy on the outside.
3 Season the rice with salt and pepper, top with the tomatoes and Accessories: serve with the liver.
