Tomato Flavored Liver
|Calf/Lamb liver||1 Pound|
|Potatoes||1 1⁄2 Pound|
|Black pepper||To Taste|
|All purpose flour||3 Tablespoon|
|Paprika pepper||1 Tablespoon|
|Plain yogurt||1⁄4 Cup (4 tbs)|
Peel and slice the tomatoes.
Cut the liver into bite-sized pieces.
Peel and finely chop the onion.
Cook the potatoes in boiling salted water for 15-20 minutes.
Drain, then mash with a little butter, milk and seasoning to taste, to make a smooth thick puree.
Coat the liver pieces with the flour.
Melt the remaining butter in a frying pan.
Add the onion and fry for 5 minutes.
Add the liver pieces and brown quickly on all sides.
Stir in the tomato slices, paprika, and salt and pepper to taste.
Cover and cook for 5-7 minutes.
Meanwhile, spoon or pipe the potato around the edge of a warmed serving dish.
Stir the yogurt into the liver mixture and heat through for 1 minute, then pile in the center of the potato ring.
Serve immediately, accompanied by peas.