|Lambs liver||1 Pound, thinly sliced|
|Flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Sesame oil||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Soft brown sugar||1 Tablespoon|
|Chopped pine nuts||2 Teaspoon|
|Garlic clove||1 Large|
Rub the liver gently with the garlic, then discard the clove.
Sprinkle with salt and pepper to taste.
Dip the slices in flour, shaking off any excess, then in the beaten eggs.
Heat the oil in a large frying-pan.
When it is hot, add the liver slices and fry for 3 to 4 minutes on each side (depending on thickness), or until the meat is just cooked through.
Meanwhile, make the sauce by combining all the ingredients in a screw-top jar until they are thoroughly blended.
Pour into a shallow dipping bowl.
Transfer the liver slices to a warmed serving platter and serve at once, with the dipping sauce.