Lamb liver: cooking recipes from experienced culinary experts

Among the most popular by-products, according to experts, the first place on the list is the liver of lamb. Recipes for cooking it are quite simple and do not require the culinary special skills. Even a beginner mistress will be able to master any of the proposed methods. Usually the liver is made to stew or fry. For example, you can consider several of the most popular options.

Liver with Vegetables

In the eastern countries, a lamb liver is considered a real delicacy. Recipes of cooking here are mainly designed to maximize the taste of this delicate product. As an excellent example, you can consider in detail the extinguishing of the liver with vegetables.

To prepare such a dish you will need:

800 grams of beef liver - 4 tomatoes, 3 bell peppers, 2 onions, salt, a bunch of greens, 1 chili pepper, a little vegetable oil and ground black pepper.

The whole process takes place in several stages:

1. First, the liver should be washed and carefully dried with a paper towel. After that, it should be cut into cubes of 3 centimeters, sprinkled with pepper, salt and leave in this state to marinate for about 10 minutes.
2. This time can be spent on chopping vegetables. Onion is better cut into half rings, tomatoes - slices, and sweet pepper - brusochkami. Greens can be simply chopped randomly.
3. Kazan put on fire and warm it vegetable oil.
4. In boiling fat, lower the prepared liver and lightly fry it with constant stirring for a couple of minutes until the meat brightens.
5. On top of the liver lay the vegetables in a certain sequence: onion - tomatoes - pepper. Sprinkle everything with herbs and put chili. After that, the cauldron should be covered with a lid, make a smaller fire flame and leave the food in this position for 20 minutes.
6. After the time has elapsed, open the lid, add salt, pepper and after thorough mixing on high heat, allow the products to puff for another 3-4 minutes.

The result is a very soft and tender lamb liver. Recipes of preparation can differ among themselves only by a set of selected spices. For example, hops-suneli or a universal vegetable seasoning will only intensify an already pleasant aroma.

National traditions

In Karaite cuisine, too, there are dishes in which the main ingredient is the lamb liver. The recipes for cooking them are very similar to the previous version. One way also contains vegetables. For work it is required to have:

0.5 kilograms of liver lamb, the same number of tomatoes, a little salt, 1 onion, sugar, 100 grams of melted butter, ground pepper and 2 tablespoons of wheat flour.

The dish is prepared quite quickly:

1. First, the liver needs to be washed, peeled off and cut into pieces. After that, they must be peppered, salt, roll in flour, and then fry a little until a pleasant pink shade.
2. Separately fry the onions and tomatoes in a frying pan. After this, pour the vegetables with water and introduce the remaining spices. It will be the fragrant base of the dish.
3. Put the liver in the frying pan, stir the foods and leave them stew for 25 minutes.

The result is sure to please even those who do not like offal.

Dumba-Jigar

In the East, people know a lot about meat dishes. The most popular variant of this product is, of course, a shish kebab. And as the main ingredient does not necessarily have to be meat itself. For example, the Uzbeks like it very much when there is a lamb liver on the skewer. The recipes for cooking this dish depend on the place where the cook resides. Each city or town has its own individual variant.

For the national Uzbek "dumba-dzhigar" it is necessary:

500 grams of fresh liver, 300 grams of lamb fat, 1 teaspoon of salt and zira, and 2 tablespoons chopped cilantro.

Everything is prepared very simply:

1. With a washed liver remove all the films so that they do not interfere with a good product roasting. After that, it should be cut into large enough cubes of 4 centimeters and folded into a separate deep container.
2. There, add the salt, coriander and leave the food for 15-20 minutes.
3. At this time, you need to cut the fat. True, the pieces of it should be already a little smaller.
4. String the liver on the skewers, alternating it occasionally with pieces of fat, and cook on charcoal for 15 minutes.

This shish kebab turns out to be surprisingly tender and very juicy.

Dish with creamy aroma

If waiting for guests to quickly prepare something tasty and unusual, then the liver of a lamb is best for this. Cooking recipes with sour cream are a great opportunity to add a pleasant creamy flavor to the by-product.

The following components are required for preparation:

Per kilogram of liver - 4 tablespoons of flour, a little salt, a can of sour cream, 5 cloves of garlic and ground pepper.

The preparation process consists of several stages:

1. First, the liver should be cut into slices of medium size, roll them in flour and fry in oil until golden. Heat treatment should last only a few minutes, so that the product does not become stiff.
2. After this, add spices, chopped garlic, sour cream, 200 milliliters of water and leave the liver stew for 20 minutes on medium heat.

Before you lay it on a table, you need to put this liver on a plate and sprinkle it with plenty of greens. The dish can be eaten both with garnish, and without it.

Quick Breakfast

There are many interesting dishes for which the liver of lamb can be useful. Recipes of cooking, photos and useful tips - this is what every mistress needs to replenish her professional baggage. Beginners can be recommended to start with the simplest. This is pâté.

To prepare it you will need:

0.5 kg of ram liver, salt, butter pack, 2 onions and ground pepper.

To do everything right, you need to do the work in steps:

1. Wash off subproduct and cut into large enough pieces.
2. Transfer them into a deep frying pan and fry with half of the oil. The rest will be needed at the last stage.
3. Chop the onion in any convenient way and also send it to the frying pan along with salt and pepper. Temperature treatment must be maintained until it is finally softened. At the same time, you need to adjust the strength of the flame so that the liver does not burn.
4. Mix the prepared mixture into a bowl and grind it using a blender.
5. Add residual oil and turn the products into a homogeneous mass.

After that, the pate should be sent for a while to the refrigerator, so that it should cool down properly. Now make breakfast is not difficult. Will only smear a fragrant mixture of a piece of soft black or white bread. It turns out not only very tasty, but also useful.

A familiar option

For what other dishes can the liver of lamb come in handy? Recipes: fried and stewed are considered the most popular. A huge number of different options at times confusing. In order not to be mistaken, it is better to use the proven method and just properly fry the by-product.

To do this, you will need:

Lamb liver, pepper oil and salt.

To prepare the dish you need:

1. Fresh chilled liver is thoroughly rinsed, remove the protective film from its surface and cut out all the bile ducts.
2. Cut the product into several pieces.
3. Each piece of salt, sprinkle with pepper and fry on both sides until the surface does not stop discharging droplets of blood.

The dish is ready. Now it can be transferred to serving plates and served on the table. And as a garnish, boiled potatoes, onions, fried in deep fry, or fresh tomatoes are best. In principle, you can add nothing but greenery.