Liver in a Sherry and Yoghurt Sauce Recipe

Liver in a Sherry and Yoghurt Sauce Recipes

Ingredients :

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

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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