Liver in Yogurt Sauce
March 14th, 2008 by admin¾ lb lamb liver, thinly sliced
¼ cup all-purpose flour
2 tablespoons oil
1 medium onion, chopped
¼ cups stock
1×5 oz carton unflavored yogurt
4 large tomatoes, skinned, seeded
and chopped
Cut the liver into thin strips, 1 cm/1/2 inch wide and toss in the flour.
Heat the oil in a large frying pan (skillet), add the onion and try
Gently until soft. Add the liver and fry until the pieces are brown on
all sides Stir in the stock, then cover the pan and simmer for 20
minutes. Add the yogurt and stir thoroughly. Add the tomatoes and
cook gently for a further 5 minutes until the tomatoes are just
cooked. Serve with brown rice and a green vegetable.
For babies aged 6 months to 1 year. puree a small portion of liver and
tomatoes with the sauce.
Posted in Variety meats |