350 g (12 oz) lamb's liver
3 tbls (25 g) 1 oz flour
2 tbsp (25 g) 1 oz butter
1 onion, skinned and chopped
4 oz (100 g) mushrooms, sliced
475 g (17 oz) can red kidney beans
2/3 cup (150 ml) 1/4 pt cup beef stock
2/3 cup (150 ml) 1/4 pt milk
30 ml (2 level tbsp) tomato puree (paste)
1 level tsp (5 ml) dried mixed herbs
salt and freshly ground pepper
3 tbls (25 g) 1 oz flour
2 tbsp (25 g) 1 oz butter
1 onion, skinned and chopped
4 oz (100 g) mushrooms, sliced
475 g (17 oz) can red kidney beans
2/3 cup (150 ml) 1/4 pt cup beef stock
2/3 cup (150 ml) 1/4 pt milk
30 ml (2 level tbsp) tomato puree (paste)
1 level tsp (5 ml) dried mixed herbs
salt and freshly ground pepper
method
1. Cut the liver into cubes and coat with flour.
2. Melt the butter in a large saucepan and fry the liver, onion and mushrooms quickly until brown.
3. Add the beans to the liver mixture.
4. Add the remaining ingredients and bring to the boil. Simmer for 20-25 minutes.
5. Serve hot on a bed of rice.
2. Melt the butter in a large saucepan and fry the liver, onion and mushrooms quickly until brown.
3. Add the beans to the liver mixture.
4. Add the remaining ingredients and bring to the boil. Simmer for 20-25 minutes.
5. Serve hot on a bed of rice.
serving amount
serves 4
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