Ingredients
2
tbsp wholemeal flour
Salt and pepper
500g (1 lb) lambs liver
2 tbsp oil
2 onions, chopped
150ml (¼ pt) red wine
150ml (¼ pt) stock
2 tbsp tomato purée
1 tsp chopped thyme
2 tomatoes, skinned, seeded and sliced
1 tbsp chopped parsley to garnish |
Season
the flour with salt and pepper and use to caot the liver. Heat
the oil in a pan, add the liver and fry gently for 2 minutes
on each side. Remove from the pan and keep hot.
Add
the onions to the pan and fry gently until softened. Stir
in the wine, stock, tomato purée, thyme, and salt and
pepper to taste. bring to the boil. Return the liver to the
pan, cover and simmer for 15 minutes. Add the tomatoes and
cook for a further 5 minutes or until the liver is tender.
Serve
immediately, garnished with the parsley.
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