| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 12 | oz | Lamb's Liver |
| 8 | oz | Courgettes |
| 6 | oz | Carrots, Peeled |
| 1 | Spring Onions | |
| 1 | T | Oil |
| 1 | T | Butter |
| 1 | T | Soy Sauce |
| 1 | T | Worcestershire Sauce |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 7.6mg
Sodium: 204.7mg
Potassium: 178.1mg
Carbohydrates: 5.2g
Fiber: 1.2g
Sugar: 2.5g
Protein: <1g