SWEET AND SOUR LAMBS LIVER

SWEET AND SOUR LAMBS LIVER
Dip liver in boiling water before cleaning to enable easy removal of veins and membranes.
Soak liver 2 – 4 hours in an acidic liquid like lemon juice or vinegar or buttermilk.
Remove membranes and veins before cooking or frying.
500 g liver
5 ml salt
1 ml pepper
6 ml fat or oil
250 ml boiling water
12.5 ml (1 tablespoon) flour
12.5 ml (1 tablespoon) sugar
25 ml (2 tablespoons) vinegar

Cut cleaned liver into small cubes.
Warm fat in a warm saucepan and fry 2 – 3 min.
Add boiling water and simmer for 10 minutes.
Mix flour, sugar and vinegar and add to thicken sauce.
Boil 3 – 5 minutes until cooked, serve; be careful not to overcook.
Note:
Kidneys can be added to this dish, optional.

Recipe: Adapted by Elize de Kock from ”Kook en Geniet ”
Photo: Elize de Kock

Share this...

Facebook

Pinterest

Twitter

Linkedin