LAMBS FRY
Make and share this Lambs Fry recipe from Food.com.
Provided by rick2978
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 471.1, Fat 21.3, SaturatedFat 4.5, Cholesterol 485.6, Sodium 439.9, Carbohydrate 37.3, Fiber 2.4, Sugar 3, Protein 31.4
LAMB'S FRY AND BACON
Recipe that's a combination of some useful ideas I got from a post in the Aus/NZ forums along with a few ideas from recipes found on the web. If you don't have access to Vegemite try black sauce (thanks mummamills for that and more!).
Provided by Peter J
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484, Fat 30.9, SaturatedFat 11.2, Cholesterol 503.6, Sodium 2432.1, Carbohydrate 15.6, Fiber 1.4, Sugar 2.4, Protein 34.1
LAMB-FRY
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Provided by Maya Kaimal
Categories Quick & Easy Lamb Spice Curry Coriander Hot Pepper Onion Dinner
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
- Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
- Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
- Stir in lemon juice and remove from heat.
More about "lambs fry recipes"
LAMB'S FRY AND BACON RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Snacks
- Peel off and discard the outer membrane from the lamb's fry, then cut the flesh into 1 cm (½ in) slices. Put some flour in a shallow bowland season with salt and freshly ground black pepper. Dust the lamb's fry with the seasoned flour and shake off the excess flour, reserving 2 tablespoons.
- Heat the margarine and oil in a frying pan over medium heat, add the onion and cook for 3 minutes, or until golden. Remove the onion from the pan and set aside. Add the bacon to the pan and cook over medium heat for 2 minutes, or until brown. Remove from the pan and set aside.
- Spray the pan with oil. Add the lamb's fry to the pan and cook over high heat for 1 minute on each side, or until lightly browned. Return the onion to the pan, then pour in the chicken stock mixture and stir until the mixture boils and thickens. Reduce the heat to low and simmer for 3 minutes, or until the lamb's fry is tender. Stir in the cooked bacon and parsley. Serve immediately with the toast.
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