Liver Curry (Family recipe from UK)When I first tasted this dish, I fell in love with it instantly. This is the best tasting Liver Curry I ever had. Though in India we eat Goat and Lamb liver quite a lot and they are mostly curries, but this is entirely different, with very little spices the main taste comes from the liver. The dish does not take much time to cook... but disappears from the childrens' dinner plate faster than you can ever imagine.
Preparation time : 15 minutes
Cooking time : 30 minutes
Difficulty : Medium
Serves : 4
- 500grams lambs Liver, Cubed, washed and drained
- 25grams Butter
- 2 tablespoon Sunflower Oil
- 4 tablespoon Plain Flour
- 1 medium Onion, halved lengthwise and sliced
- 125g rindless streaky Bacon rashers, each cut into 4–5 pieces (omit this if you don't eat bacon. It is not going to change the taste of the original dish even one iota)
- 1 Stock cube (If you have beef, use a beef stock cube, otherwise normal mutton stock or even a Chicken stock cube would do.)
- 500mils Just-boiled water
- 1–2 tablespoon Tomato Ketchup
- Salt to taste
- Freshly ground Black Pepper
- Rinse the liver in a colander under cold water and drain well on kitchen paper.
- Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
- Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
- Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through.
- Transfer the slices to a plate and repeat with the remaining liver.
- Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
- Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
- Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
- Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
- Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
- Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.
- Serve the liver and bacon with some Mashed potatoes or like I love to eat it, very Indian way, with Perfectly cooked Basmati rice and Perfectly fried Potato wedges.