Meats Recipes -   Chili Liver Recipe

  
 

Meats Recipes -  Chili Liver Recipe

Ingredients

Serve 4

  • 125 g/4 oz red kidney beans, soaked overnight

  • 2 tablespoons vegetable oil

  • 1 onion, sliced

  • 50 g/2 oz mushrooms, finely chopped

  • 375 g/12 oz lambs' liver, finely chopped

  • 1 garlic clove, crushed

  • 1/2 -1 teaspoon chili powder

  • 2 teaspoons whole meal flour

  • 400 g/13 oz can chopped tomatoes

  • 1 teaspoon cumin seeds

  • salt and pepper

  • parsley sprigs, to garnish

Method:

  1. Drain the beans, rinse, place in a saucepan and cover with cold water.

  2. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for 35-45 minutes until tender. Drain and rinse thoroughly under cold running water.

  3. Heat the oil in a saucepan. Add the onion and fry gently for 5 minutes until soft. Add the mushrooms and cook for 1 minute. Add the liver and garlic. Cook, stirring, for 5 minutes.

  4. Stir in the chili powder and flour and cook, stirring constantly, for 1 minute. Stir in the tomatoes.

  5. Season to taste with salt and pepper, then stir in the cumin. Bring to the boil, add the beans, then cover and simmer for 20 minutes.

  6. Transfer to a warmed serving dish and garnish with parsley sprigs.