Fried Liver Curry Lamb Pork Or Chicken Recipes

FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )

Fried Liver Curry ( Lamb, Pork or Chicken ) image

This is a simple and different way to serve liver. Liver is full of goodness. The recipe will be good with lambs, pigs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the other livers. A cheap dish to serve with a curry.

Provided by Brian Holley

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb liver, sliced
1 medium onion, sliced
1 teaspoon ready made mustard
2 teaspoons oil
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon salt
2 garlic cloves, chopped

Steps:

Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
Serve with rice or noodles.

Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.8, Cholesterol 312.8, Sodium 682.1, Carbohydrate 9.2, Fiber 1, Sugar 1.3, Protein 23.8

CURRY - LAMB, CHICKEN, PORK OR SHRIMP

Curry - Lamb, Chicken, Pork or Shrimp image

My dear MIL passed this recipe on to me, as it is one of DH's favorites. This is a great way to use leftover meat to create a delicious and classy meal. I use cubed cooked pork tenderloin with great results.This curry dish is served over rice. Side dishes can be any combination of cashews, peaches, diced apples or chutney.

Provided by Princess Pea

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup onion, chopped
2 tablespoons curry powder (or to taste)
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon dried ginger
1 1/2 cups milk (I use 1%)
1 1/2 cups chicken or 1 1/2 cups lamb, cooked and chopped

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.

Nutrition Facts : Calories 141.8, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.1, Sodium 388.4, Carbohydrate 10.9, Fiber 1.3, Sugar 1.3, Protein 4

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