ingredients
serves 4
1 lb (450 g) lamb's liver
2 level tbsp plain flour (All purpose)
salt and freshly ground pepper
8 oz (225 g) onions, skinned and thinly sliced
3/4 stick (6 Tbsp) 75 g butter
1 lb (450 g) tomatoes, skinned and quartered, or 396 g (14 oz) can tomatoes, drained
2 tsp (10 ml) dried sage
5 fl oz (142 ml) soured cream
method
1. Thinly slice the lamb's liver into strips. Toss in seasoned flour.
2. In a frying pan, lightly brown the onions in the butter. Add the tomatoes, push to the side of the pan, then add the liver and cook over a high heat for about 5 minutes.
3. Sprinkle over the sage. Reduce the heat and spoon in the stirred soured cream.
4. Combine pan ingredients, adjust seasoning and heat, but do not boil. Serve hot.
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