| |
|
|
|
| |
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:
-
Drain the
beans, rinse, place in a saucepan and cover with cold
water.
-
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.
-
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.
-
Stir
in the chili powder and flour and cook, stirring
constantly, for 1 minute. Stir in the tomatoes.
-
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.
-
Transfer to a warmed serving dish and
garnish with parsley sprigs.
|
|
|
|
|
|
|
|
|
