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EASTERN SPICEV LIVER

25 g desiccated coconut


445 ml vegetable oil

25 g butter or margarine

450 g lamb’s liver, cut into strips

2 medium onions, skinned and sliced

15 ml chilli seasoning

15 ml ground coriander

5 ml paprika

2.5 ml (1/2 level tsp) ground turmeric

30 ml flour

450 ml Beef Stock

30 ml mango chutney

salt and pepper

lemon twists and coriander sprig, to garnish

poppadums, to serve


  1. Soak the coconut in 150 ml boiling water for 15 minutes. Strain, reserving the ‘milk’.

  2. Heat the oil and butter in a frying pan, add liver and fry until browned, about 2 minutes. Remove from the pan with a slotted spoon.

  3. Add the onions to the pan and fry until golden. Stir in the chilli, coriander, paprika, turmeric and flour and cook for 1 minute, stirring.

  4. Add the stock with the coconut ‘milk’, chutney and seasoning and bring to the boil.

  5. Return the liver to the pan, cover and simmer for 15 – 20 minutes. Garnish with lemon twists and coriander and serve with poppadums.
    Serves 4


EASTERN SPICEV LIVER

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