How to cook lamb liver

Dishes prepared from lamb liver, particularly common in Greek cuisine and distinctive rich taste. Fried liver, stewed with mushrooms and served with different toppings and sauces.

You will need

• • For the first recipe:
  • lamb liver - 500 g;
  • meat broth - 1 liter;
  • long-grain rice - 400 g;
  • salt - to taste;
  • butter - 80 g;
  • onions - 2 PCs;
  • dessert wine - 200 g;
  • garlic - 2 cloves;
  • Bay leaf - 2 PCs;
  • carnation - 5 PCs;
  • ground black pepper - to taste;
  • tomatoes - 6 PCs.
  • For the second recipe:
  • lamb liver - 500 g;
  • garlic - 4 cloves;
  • parsley - 1 bunch;
  • olive oil - 4 tbsp. spoons;
  • fresh mushrooms - 300 g;
  • chicken broth - 500 g

Instruction

1. To prepare the "Lamb liver-Athens" boil 1 liter of meat broth and add to saucepan 400 grams long-grain rice. Add salt to taste, stir and cook over low heat, covered for about 25 minutes.
2. Rinse in cold water 500 grams of lamb liver, remove the tape and remove the bile ducts. And then cut into small pieces. Heat in a pan with 40 grams of butter, add the liver and fry on medium heat for 10 minutes, stirring constantly.
3. In a deep saucepan, place 40 grams of butter, heat it and add 2 onions, sliced into thin half-rings. Fry until Golden brown, then pour in 200 grams of sweet wine, add 2 cloves of garlic, grated on a fine grater, and 2 Bay leaves, cloves, salt and ground black pepper to taste.
4. Scald with boiling water 6 tomatoes, remove the skin and turn into a puree with a blender, and then place it in the pan with the onions and simmer all together for 5 minutes. In the resulting sauce add the fried liver, bring to a boil and turn off the heat. Cooked rice put in dish, pour the sauce and on top place the pieces of liver.
5. Cook lamb liver with mushrooms. To do this, skip through the press 4 cloves of garlic and coarsely shred the parsley. Lamb liver cut into pieces and zapaniruyte in flour and then sauté in olive oil on both sides.
6. Cut into small cubes 300 grams of fresh mushrooms and saute them with the garlic in a separate pan, pre-heating in 2 tablespoons of olive oil. After 5 minutes pour 500 grams of chicken broth, add the liver and simmer all together for about 7 minutes. The finished dish serve with mashed potatoes, sprinkle the liver with parsley.