Top choice.  I just made some raita last night to go with my curry. Similar recipe from a very different corner of the world.

Today's recipe from Meat eating rednecks

A personal favourite







LAMBS FRY
Make sure it is a fresh lambs fry Only buy it from a Butcher
I use a big old cast iron flat pan. I have found that is the best pan to use. I also use a electric fry pan lid.
I grill pan

INGREDIENTS.
1 small – medium fresh lambs fry The smaller and lighter it is usually indicates it is a Lambs liver not a old sheep’s liver which will be darker and have a far stronger taste
olive oil
3-4 slices of a good quality fresh bacon enough to cover the pan. Also from the butcher
Cut bacon slices in half
self raising flour
lemon herbs
mixed herbs
mint herbs
lamb herbs
cracked black pepper
paper towel

METHOD
Cut the fry into thin slices 8-10mm // cutting with the shape. (this gives a larger slice)
Wash and drain on a wire cake stand uncovered and place in the fridge.
Mix up flour and all the herbs and black pepper.
After about 15min take fry out and pat completely dry.
Heat up pan to hot.
When hot add the olive oil.
Coat the slices well both sides.
The pan must be hot but not burning the oil.
Add one piece of fry at a time in a set order thicker ones first (there is a reason)
Cover with the bacon.
Lower heat if gas if electric remove from heat.
Cover with lid.
Wait a minute or two
Take off lid and remove bacon.
Turn heat up full again.
Turn fry over from the first one you put in the pan.
When completed replace the bacon on the other side.
Remove from heat or turn down low.
Cover with lid.
Wait a few more minutes and turn up heat full.
Remove bacon separately and place on heated plate
Remove fry also on to a heated grill pan and cover up for resting.
Return bacon to the hot pan and cook as desired.
When cooked remove pan from heat remove bacon and place on paper towel (to remove any access fat.)

Some Chefs insist the lambs fry must still be pink in the middle, personally we both prefer it to be cook through but not well done.
It can be taken of as soon as the last bit of pinkish is visible and the resting will complete the cooking process.
There is no way can I explain this final bit reason the fry will be all different thickness and sizes plus different aged livers also freshness.
It will take plenty of practice.

To make the gravy, remove most of the oil and fat (from the Bacon) add some flour and stir well, then you can add some butter, and add chicken stock. You can toss in fresh mint or any suitable lamb herbs.
I suggest you strain it first to remove any lumpy and burnt bits.

The parsley in the photo's a plant

I only use flat leaf parsley too.

What are you guys cooking today? I'm making spinach and ricotta pastries and maybe some lamb samboussa with a salad.

I'm trying to bake more. It's becoming pleasurable - something I never expected.

Grey wrote on Feb 10^th, 2012 at 11:19am:


There's not a great deal of difference in flavour but I think that Italian parsley is better (and everyone in my family - except perhaps my mother - would agree with me).

I only buy curly parsley if there isn't any good Italian parsley in the shops.  It's also easier to clean and chop up and it's less likely to run to seed when you grow your own.

Annie Anthrax wrote on Feb 10^th, 2012 at 10:53am:


Mmmm I'm inviting myself to your place. I love  cooking too. Today, I'm a bit under the weather, so I might settle for some Greek take away (vego or fish of course.)

Frances wrote on Feb 10^th, 2012 at 2:10pm:



Yep, same here. I've used the curly as a garnish sometimes too.


Muso, welcome! But you had better get a move on 

It's hard to chop finely though without missing any chunky bits.


In this instance at least, Italians do it better