Indian Spiced Lambs’ Fry

Indian Spiced Lambs FryHere in New Zealand lambs’ fry is often the name given to lamb or sheep liver, but depending on where you live it can include a whole range of offal meats from the lamb or sheep.

In her book, Odd Bits, Jennifer McLagan gives a recipe which is very similar to this one and I have got to say the warm spicy Indian
inspired sauce is sensational with the liver.

I know there are some of you who are not so keen on offal, but this recipe might just change your mind! Well I can but hope:)

I would love to know – do you enjoy offal such as lambs’ fry, kidneys, tripe and tongue?

Indian Spiced Lambs’ Fry

Serve over steamed rice with a green vegetable or salad of mixed leaves on the side.

Serves 4

1 onion, chopped
2 garlic cloves, chopped
2 tbsp grated fresh ginger
1 tsp cumin seeds
1 Bird’s eye chilli, chopped
¼ tsp turmeric
freshly ground black pepper
¼ cup water
butter
1 cup beef stock
vegetable oil
500g lamb’s liver, thinly sliced
sea salt
1 tbsp fresh lemon juice
¼ cup chopped fresh coriander

1              Place onion, garlic, ginger, cumin, chilli, turmeric, a good grind of black pepper and water in a food processor and process to make a paste.

2              Melt a knob of butter in a frying pan over a medium heat, add paste and cook, stirring frequently, for 5 minutes or until most of the liquid evaporates. Stir in stock, bring to simmering and simmer,
stirring occasionally, for 8-10 minutes or until sauce reduces and thickens. Set aside and keep warm.

3              Heat a separate frying pan over a medium heat, add a little oil to the pan and swirl to coat base. Meanwhile, season liver with salt and black pepper. Add to pan and cook, tossing, for 2-3 minutes or until liver is just cooked – you may need to cook the liver in
batches.

4              Return pan with sauce to the heat, bring back to simmering, add liver to sauce and toss to combine. Add lemon juice and season with salt and black pepper. Serve scattered with coriander.

Where did the ingredients for this dish come from:
Onion, garlic, lemon: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers – Hastings; Fresh coriander: JJ Organics – Napier; Liver: Mad Butcher – Hastings; Store Cupboard Ingredients: ginger, salt, black pepper, spices.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapated by Rachel Blackmore

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Other liver recipes you might like to try:

Chinese-style Lambs’ Liver

Chinese-style Lambs’ Liver

Chicken Livers & Onions

Chicken Livers & Onions

 

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