LAMBS FRY RECIPE

LAMBS FRY RECIPE -

Make and share this Lambs Fry recipe from Food.com.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 kg lamb liver
1/2 cup flour
1/4 cup frying oil
1 large onion, finely chopped
1 clove garlic, finely chopped
1/4 red capsicum, finely chopped
1/2 teaspoon salt
1 1/2 cups water
2 teaspoons beef stock powder (in the water)
pepper
1 teaspoon paprika (sweet)
1 teaspoon Worcestershire sauce
2 teaspoons tomato paste
100 g noodles
2 teaspoons sauerkraut

Steps:

Clean liver and remove outer membrane with figers (that will make it soft).
Cut liver in slices of 1 centimeter (1/2 inch).
In a plastic bag place the flour with sliced livers and shake, remove livers and shake off excess flour.
In a frying pan, pour the oil and in medium heat fry livers about 1 minute on each side, set aside on a towel paper to drain oil.
In a frying pot fry onion, garlic and peppers till onion is soft, add stock with the rest of the ingredients (except noodles and sauerkraut), bring to boil, reduce heat to medium add fried livers and cook for about 5 minutes or until livers are soft (If sauce needs to be thickened add in a 1/4 cup of water 1tspoon of corn flour,add it to sauce and let cook for another minute or two).
In a pot boil noodles (normaly takes about 5 minutes-- check instructions on package) remove and drain in a colander.
In the same pot or wok, pour 1Tspoon of oil, heat till starts smoking add noddles with sauerkraut fry for about 5 minutes.
Serve fry lamb with noodles and pour sauce on top.
If you don't like noodles they can be replaced by mashed potatoes.

Nutrition Facts : Calories 471.1, FatContent 21.3, SaturatedFatContent 4.5, CholesterolContent 485.6, SodiumContent 439.9, CarbohydrateContent 37.3, FiberContent 2.4, SugarContent 3, ProteinContent 31.4

LAMB'S FRY AND BACON RECIPE -

Recipe that's a combination of some useful ideas I got from a post in the Aus/NZ forums along with a few ideas from recipes found on the web. If you don't have access to Vegemite try black sauce (thanks mummamills for that and more!).

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 g lamb liver
1 tablespoon sea salt
1/4 cup flour
2 teaspoons butter
200 g bacon (about 4 rashers)
2 medium onions, diced
1 1/2 cups water
1 tablespoon vegemite
1 tablespoon cornflour

Steps:

Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
Blend water, vegemite and cornflour and add to the pan and mix through well.
Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.

Nutrition Facts : Calories 484, FatContent 30.9, SaturatedFatContent 11.2, CholesterolContent 503.6, SodiumContent 2432.1, CarbohydrateContent 15.6, FiberContent 1.4, SugarContent 2.4, ProteinContent 34.1

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LAMB'S FRY AND BACON RECIPE | GOOD FOOD

A highly nutritious meal that's great for breakfast or brunch, particularly in cold weather. It is rich in vitamin a, iron, zinc and folate.
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Total Time 30 minutes
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1. Peel off and discard the outer membrane from the lamb's fry, then cut the flesh into 1 cm (½ in) slices. Put some flour in a shallow bowland season with salt and freshly ground black pepper. Dust the lamb's fry with the seasoned flour and shake off the excess flour, reserving 2 tablespoons.

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3. Heat the margarine and oil in a frying pan over medium heat, add the onion and cook for 3 minutes, or until golden. Remove the onion from the pan and set aside. Add the bacon to the pan and cook over medium heat for 2 minutes, or until brown. Remove from the pan and set aside.

4. Spray the pan with oil. Add the lamb's fry to the pan and cook over high heat for 1 minute on each side, or until lightly browned. Return the onion to the pan, then pour in the chicken stock mixture and stir until the mixture boils and thickens. Reduce the heat to low and simmer for 3 minutes, or until the lamb's fry is tender. Stir in the cooked bacon and parsley. Serve immediately with the toast.

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LAMBS FRY RECIPE -

Make and share this Lambs Fry recipe from Food.com.
From food.com
Total Time 50 minutes
Calories 471.1 per serving

If you don't like noodles they can be replaced by mashed potatoes.

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Melt butter in a heavy-based saucepan. Add onion, garlic and bay leaves. Cook gently until onions are very soft, about 25 minutes.

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