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Liver curry with red papaya chutney

Yield: 4

Ingredients Quantity Process

lamb's fry (liver), diced 200 g
onion, shredded 50 g
Pound the ginger and the garlic together.
freshly grated ginger 20 g
Heat the oil and add the seeds. Once they are
garlic, crushed 2 cloves slightly roasted add the shredded onion and cook
until soft then add the garlic and ginger.
peanut oil 20 ml
Toss in the livers and brown.
coriander seeds 2 g
Add the tikka masala and sauté. When that is fully
cumin seeds 2 g
heated add 30 ml water and place lid on pan until
tikka masala 30 g livers are almost cooked through.
fresh coriander, chopped 2 sprigs Remove the lid, quickly reduce most of the liquid,
stir in the chopped coriander and serve with the
freshly ground pepper and
To tase cashew nuts sprinkled over the top.
salt
roughly chopped cashew Serve with the chutney on the side.
20 g
nuts
red papaya chutney 20 g

Serve with saffron rice, pappadums and garnish with sprigs or freshly chopped coriander.

Italian style tripe

Yield: 4

Ingredients Quantity Process

tripe 0.5 Kg
Wash tripe and place in a saucepan with cold water,
2 (1 whole & 1 bring to boil then drain.
onion
chopped)
Cover tripe with fresh cold water, add whole onion
butter 2 tbs and simmer gently for 1.5 to 2 hours or until tripe is
just tender.
garlic, crushed 1 clove
Remove tripe from water and cut into thin 2.5 cm
skinless chopped 1 cup strips.
tomatoes
In another saucepan melt butter and sauté chopped
tomato paste 1 dsp onion and garlic until soft.
red wine ½ cup Add tripe and cook for a few minutes, add tomatoes,
paste, wine, bouquet and chopped herbs.
bouquet garni
Strain off 1 cup of tripe stock and add to saucepan
freshly chopped thyme ½ tsp then cover and simmer for 30 to 45 minutes or until
sauce thickens.
freshly chopped marjoram ½ tsp
Remove bouquet garni and serve.
paprika ½ tsp

Serve on a bed of mashed potato, with steamed green vegetables. Garnish with fresh marjoram
and/or thyme