Fried Liver Curry Lamb Pork Or Chicken Recipes

FRIED LAMB OR CHICKEN LIVER CURRY

Steps:

• Heat the oil in a pan and fry the onions till golden.
• Combine all of the spices with the salt and a little water to make a paste.
• Rub the spice paste into the liver and add it to the pan with the garic.
• Cover the pan and cook for 10 minutes.
• Serve garnished with the tomatoes.

INDONESIAN LIVER CURRY

Steps:

• Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes.
• Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered.
• Season with salt to taste.
• Serve with boiled rice and a vegetable curry.

LIVER CURRY

Steps:

• Heat the oil in a lage pan and fry the onions for 5 minutes.
• Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
• Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in the coconut milk.
• Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste.
• Serve with rice or noodles.

CURRY - LAMB, CHICKEN, PORK OR SHRIMP

Steps:

• Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
• Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
• Add to butter & onion mixture.
• Stir until blended.
• Slowly whisk in the milk, stirring until smooth.
• Cook until mixture has thickened, about 5-10 minutes.
• Stir in the chopped meat.
• Heat through.
• Serve over rice.

SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN

Steps:

• Drop noodles into boiling water, and cook about 4 minutes.
• Add cold water, and bring to boil for 1 minute.
• Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
• Cut meat crosswise and julienne.
• Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
• Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
• Add other tablespoon light soy sauce and sugar, remove, and keep warm.
• In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
• Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
• Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
• Brown other side in same manner, and remove to warm platter.
• Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
• Stir-fry until thoroughly heated.
• Thicken with dissolved cornstarch.
• Pour over noodles, and wipe out wok.
• Heat 1 tablespoon oil in wok until smoking hot (400F).
• Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
• Arrange spinach around mound of covered noodles.