|Lamb liver||1 Pound (450 Grams)|
|Seasoned flour||15 Milliliter (1 Tablespoon (Leveled))|
|Fat/Oil||2 Ounce (50 Grams)|
|Onions||2 , skinned and sliced|
|Tomatoes||8 Ounce, skinned and quartered (250 Grams)|
|Red pepper||1 , seeded and sliced|
|Stock||1⁄2 Pint (300 Milliliter Plus 2 Tablespoon)|
|Cornflour||30 Milliliter (2 Tablespoon (Leveled))|
Wash and dry the liver and cut it into 1-cm (1/2-in) slices.
Toss it in the seasoned flour and fry lightly in the oil in the uncovered pressure cooker over low heat until the liver is just sealed.
Take out the liver and fry the onions, tomatoes and red pepper.
Drain off any fat, and return the liver to the cooker with seasoning and stock.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Put the liver and vegetables in a hot casserole and keep it warm.
Blend the cornflour to a smooth cream with a little cold water and stir in some of the hot stock.
Add the mixture to the cooker and bring the gravy to the boil uncovered, stirring until it thickens.
Pour the gravy over the liver mixture.
Serve with creamed potatoes and a green vegetable.