Lambs Fry Recipes

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.

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.

Steps:

• Heat the butter in a frying pan until sizzling, then add the lamb. Season with salt, if you like, and pepper, then cook for 6-7 mins until browned on all sides. Scatter in the peas, pour in the stock, then bring up to a simmer and gently cook until the peas have defrosted.
• Add the lettuce to the pan and simmer for a few mins until just starting to wilt, but still vibrant green. Serve scooped straight from the pan, with buttered new potatoes or cauliflower rice for a keto-friendly version.

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:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.