I love the beautiful radish leaves blooming in my greenhouse these days. I have a very bitter memory of my mam cooking radish leaves when I was young. I know I keep writing about my childhood stories and the lack of food that led us to eat more foraged food that grew at the back of our house. But this is a way for me to remember my beautiful Island that I miss so dearly.
Little did I know that years later foraged food would be a luxury to eat. Organically grown, green bananas, arrowroot, Patra leaves and moringa leaves were some of the nutritious healing food I grew up eating. Funnily, I never used to like any of the taste back then. How taste changes as we grow older. So if you have fussy eaters, remember that their taste buds are more sensitive compared to an adult.
Cooking organ meat such as liver was another way my parents overcame the scarcity. Not only the liver is considered a highly nutritious organ meat but is also affordable if on a tight budget. The only thing I would be mindful of is to make sure meat is grass-fed, free-range and pasture-raised. The liver is considered Superfood as it is high in the B vitamins, Iron and Vitamin A. It’s also a great source of phosphorous and magnesium.
The liver is also high in Folate and B6 which helps produce some beneficial enzymes and balance hormonal issues such as PMS.
The liver is also packed with Vitamin A and Iron. The combination of B12, Iron and Vitamin A makes it the best food to overcome naturally.
This Lamb Liver, Cumin, Turmeric and Radish Leave Combination is one of my favourite recipes. I came up with this recipe after harvesting a big bag of radish leaves from my own garden. I just didn’t want to throw it. Thankfully it was a successful combo. The bitterness of the leaves really compliments the cumin and turmeric flavour. It also boosts the nutrient value of the dish. Bitter leaves are also known to stimulate necessary enzymes needed for digestion.
Use up your Radish leaves with this Turmeric Lamb Liver
300g Lamb Liver
3 tbsp Oil
1 Onion Chopped
Radish Leaves a big fist full
1/2 tsp Turmeric
1/2 tsp Cumin powder
2 Tomatoes chopped
1 Green Chilli Chopped
- Cut the Lamb Liver into small pieces.
- Put them in a hot frying pan with oil. Season.
- Cook for 3 minutes.
- Add the tomatoes, turmeric and cumin powder.
- Cook for 3-5 minutes then add the onions and radish leaves. (I added the radish leaves the last minutes because I just wanted some greens and that's what I had in the garden so you can skip it or add any)
- Cook for about 5 more minutes or until the liver are cooked but still soft. You don't want to eat a rubbery liver.