The richness of grilled liver is perfectly complimented by a mix of sautéed courgette, tomato and aubergine.
Fry the sliced potatoes in olive oil for 7 minutes, until golden brown.
In a separate pan, fry ½ the onion until golden brown, then add to the potatoes.
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.
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.
Fry the lambs’ liver on the griddle pan for 3 minutes, turning once.
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.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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