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Lamb's Liver With Leeks And Spring Onions

chef.expert's picture
Ingredients
  Corn flour 1 Teaspoon
  Soy sauce 1 Tablespoon
  Chinese five spice powder 1⁄2 Teaspoon
  Chilli powder 1 1⁄2 Teaspoon
  Lamb liver 8 Ounce, cut into 1 1/2 x 1/2 inch strips (250 Gram)
  Groundnut oil/Vegetable oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Leeks 2 , shredded
  Spring onions 4 , shredded
  Salt To Taste
  Pepper To Taste
For sauce
  Corn flour 2 Teaspoon
  Water 2 Tablespoon
  Dry sherry/Sherry vinegar 2 Tablespoon
  Soy sauce 2 Teaspoon
  Caster sugar 1 Teaspoon
  Sesame oil 1 Teaspoon
Directions

GETTING READY
1. In a bowl, blend corn flour with soy sauce, five-spice powder and chilli powder.
2. Add the strips of liver to the bowl and mix with the soy sauce mixture.
3. Cover the bowl and let the liver marinate for 30 minutes.
4. In a jug, mix corn flour with 2 tablespoons of stock or water.
5. Add the remaining stock or water and rest of the sauce ingredients.
6. Stir well to combine.

MAKING
7. In a wok, add half of the oil and heat over moderate heat until hot.
8. Add the marinated liver and garlic to the wok.
9. Stir-fry for 2-3 minutes until the liver is browned on all sides.
10. Remove the liver from wok and keep aside.
11. Heat the same wok and remaining oil.
12. Add leeks and spring onions.
13. Stir-fry for 1 minute.
14. Pour the sauce mixture and bring it to boil over a high heat.
15. Cook with constant stirring until the sauce thickens and turns glossy.
16. Add the browned liver back to the wok.
17. Season with salt and pepper to taste.
18. Stir-fry for 30 seconds until the liver is evenly coated in the sauce.

SERVING
19. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Dry Curry
Interest: 
Spring, Gourmet, Healthy
Ingredient: 
Lamb
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
1

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