Dishes made from lamb liver are especially common in Greek cuisine and have a characteristic rich flavor. The liver is fried, stewed with mushrooms and served with various side dishes and sauces.
It is necessary
-
- 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;
- cloves - 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 tablespoons spoons;
- fresh mushrooms - 300 g;
- chicken broth - 500 g.
Instructions
Step 1
For Athenian Lamb Liver, boil 1 liter of meat broth and add 400 grams of long grain rice to a saucepan. Add salt to taste, stir and cook over low heat, covered for about 25 minutes.
Step 2
Rinse 500 grams of lamb liver in cold water, peel off the film and remove the bile ducts. And then cut into small pieces. Heat 40 grams of butter in a skillet, add the liver and sauté over medium heat for 10 minutes, stirring constantly.
Step 3
Put 40 grams of butter in a deep saucepan, heat it and add 2 onions, cut into thin half rings. Fry until golden brown, then pour in 200 grams of dessert wine, add 2 finely grated garlic cloves, as well as 2 bay leaves, cloves, salt and black pepper to taste.
Step 4
Scald 6 tomatoes with boiling water, peel them and mash them with a blender, then place them in a saucepan with onions and simmer all together for 5 minutes. Add the fried liver to the resulting sauce, bring to a boil and turn off the heat. Transfer the cooked rice to a dish, pour the sauce, and place the pieces of liver on top.
Step 5
Prepare lamb liver with mushrooms. To do this, pass 4 cloves of garlic through a press and chop the parsley coarsely. Cut the lamb liver into portions and bread in flour, then fry in olive oil on both sides.
Step 6
Cut 300 grams of fresh mushrooms into small cubes and fry them together with garlic in a separate frying pan, preheating 2 tablespoons of olive oil in it. After 5 minutes, pour in 500 grams of chicken stock, add the liver and simmer all together for about 7 minutes. Serve the finished dish with mashed potatoes and sprinkle with parsley on the liver.
