Lamb Fry Recipes

Steps:

• Clean liver and remove outer membrane with figers (that will make it soft).
• Cut liver in slices of 1 centimeter (1/2 inch).
• In a plastic bag place the flour with sliced livers and shake, remove livers and shake off excess flour.
• In a frying pan, pour the oil and in medium heat fry livers about 1 minute on each side, set aside on a towel paper to drain oil.
• In a frying pot fry onion, garlic and peppers till onion is soft, add stock with the rest of the ingredients (except noodles and sauerkraut), bring to boil, reduce heat to medium add fried livers and cook for about 5 minutes or until livers are soft (If sauce needs to be thickened add in a 1/4 cup of water 1tspoon of corn flour,add it to sauce and let cook for another minute or two).
• In a pot boil noodles (normaly takes about 5 minutes-- check instructions on package) remove and drain in a colander.
• In the same pot or wok, pour 1Tspoon of oil, heat till starts smoking add noddles with sauerkraut fry for about 5 minutes.
• Serve fry lamb with noodles and pour sauce on top.
• If you don't like noodles they can be replaced by mashed potatoes.

Steps:

• Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
• Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
• Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
• Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
• Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
• Blend water, vegemite and cornflour and add to the pan and mix through well.
• Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
• Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.