Stir-fry lambs liver
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Lamb's Liver |
| 8 | ounces | Courgettes |
| 6 | ounces | Carrots, Peeled |
| 1 | bunch | Spring Onions |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Soy Sauce |
| 1 | tablespoon | Worcestershire Sauce |
Directions
Cut the liver, courgettes and peeled carrots into half-inch strips.
Trim spring onions and cut into pieces about 3 inches long. Heat oil in a solid, shallow pan, put in the carrots and cook over a medium heat for 3 minutes. Add courgettes and spring onions and turn in oil for another 2 minutes. Turn heat up high, put in the butter and when it stops fizzling, add liver. Turn heat down a bit and cook liver for 1 minute, stirring gently. The liver should still be just pink. Cook for two long and you'll have stir-fried shoe leather. Mix soy and worcestershire sauces and pour over liver and vegetables. Stir thoroughly and serve at once on rice or good, crusty bread.