Mauritian Lamb Liver
500g Lamb Liver sliced
2 table spoon Oil
1 table spoon ginger/garlic paste 1 tbsp
Salt to taste
2 tea spoon ground cumin 1-2tsp
3 tea spoon turmeric
8-10 cherry tomatoes or 3 plum tomatoes
sprigs of thyme
1 big white onions
Spring onions for garnish
- Heat a pan with oil. Add the liver and fry for 2-3 minutes then add the ginger/garlic paste.
- Season. When the juices from the liver has dried up then add the cumin and the turmeric. Give it a good stir. Now add the chopped tomatoes, thyme, green chilies and the onions and cook for another 10 mins or so..Time will vary depending on the size of the liver but it shouldn't take too long. You can always cut one and check if it's cooked inside. Over-cooked liver has a rubber like texture.