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http://www.lifestylefood.com.au/recipes/6408/lambs-liver-and-lamb-kofta-with-ratatouille-and-fried-egg

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Lambs liver and lamb kofta with ratatouille and fried egg

Ingredients

Method

  • 1.

    Fry the sliced potatoes in olive oil for 7 minutes, until golden brown.

  • 2.

    In a separate pan, fry ½ the onion until golden brown, then add to the potatoes.

  • 3.

    In another pan, fry the rest of the onion and ¾ of the garlic for one minute without colouring.  Add the courgette, tomato pulp and aubergine, season with salt and pepper and cook for a further 5 minutes, stirring occasionally.  At the last minute, add the diced tomato and ½ the parsley and check the seasoning again.

  • 4.

    Meanwhile, mix the minced lamb with the coriander, ¼ of the garlic, a pinch of salt and pepper and a splash of Worcester sauce into two small patties and grill on a griddle pan for 4 minutes, turning once.

  • 5.

    Fry the lambs’ liver on the griddle pan for 3 minutes, turning once.

  • 6.

    Fry the egg in a little butter in a frying pan.  Serve on a plate with the liver, koftas and ratatouille. Melt the knob of butter, adding the rest of the parsley and drizzle over the plate.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Lambs liver and lamb kofta with ratatouille and fried egg.

 
 

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