Name: Liver & red pepper stir-fry
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1½ tbsp groundnut oil; 225g lamb's liver cut into strips; 1 leek diagonally sliced; 1 red pepper seeded and cut into rough squares; 1 red chilli seeded and finely chopped; 1 tsp dried oregano; 1 garlic clove crushed; 100g spring greens thinly sliced; grated zest of 1 orange and 2 tbsp juice; 2 tbsp medium dry sherry

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Liver & red pepper stir-fry

Liver & red pepper stir-fry

Good Food team

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Serves 2

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 3.4 out of 5.19 ratingsRate

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Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients

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A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

1½ tbsp groundnut oil
225g lamb's liver

cut into strips
1 leek

diagonally sliced
1 red pepper

seeded and cut into rough squares
1 red chilli

seeded and finely chopped
1 tsp dried oregano
1 garlic clove

crushed
100g spring greens

thinly sliced
grated zest of 1 orange

and 2 tbsp juice
2 tbsp medium dry sherry

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Nutrition: per serving

kcal287
fat14g
saturates3g
carbs11g
sugars0g
fibre4g
protein27g
salt0.26g

low

Method

step 1

Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown – don’t cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
step 2

Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
step 3

Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

Recipe from Good Food magazine, March 2003

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A star rating of 3.4 out of 5.19 ratings

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