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2 tbsp
water
1 large
onion, sliced
500g
lamb's or calf's liver, thinly sliced
2 bacon
flavored stock cubes or a ham bone
375ml
boiling water
2 tbsp dry
sherry
ground
black pepper
2 tsp soy
sauce
1 tbsp
cornflour (cornstarch)
2 tbsp
water
2 tbsp low
fat plain yoghurt |
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Method :
In a frying pan, heat 2 tbsp
water. Add the onion and sauté until
transparent. Add the liver and cook, turning
frequently over medium heat, until the liver changes color. Using the stock cubes: Dissolve
the cubes in the boiling water before adding to the pan. Using a ham bone: Add to the pan
with the water. Add sherry, pepper and soy sauce
to the pan. Stir. Simmer gently, uncovered, stirring
occasionally, for 20 minutes. Meanwhile, blend the last 2 tbsp
water with the corn flour to make a smooth paste. Add to the pan and stir constantly
until mixture thickens. Remove from the heat. Stir in the yoghurt. Serve hot.
Serves 4-6
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