Serves 4 Hot Offal Herbs Main Course Dairy free Turkey Europe Asia Asian
450g/1lb Lamb's Liver, cut into small cubes
1 teasp Cayenne Pepper
1 heaped tbsp Plain Flour
1 tbsp freshly chopped Parsley
Oil for shallow frying
1. Wash the liver thoroughly under cold running water and pat dry on kitchen paper. Set aside.
2. Preheat about 2.5cm/1-inch of oil in a frying pan to 180C, 350F. In a medium bowl, mix together the cayenne pepper, salt and flour.
3. Roll the liver cubes in the flour to coat well on all sides then shake off the excess flour.
4. Fry in the hot oil for 2 minutes, turning, then remove with slotted spoon and drain on kitchen paper.