Take a tip from the Chinese and try stir-frying to keep vegetables crisp and meat moist. It takes just a few minutes from start to finish to cook this inexpensive dish, in which apple and caraway seeds add to the flavour.
SERVES 4
450 g (1 lb) lambs' liver, thinly sliced
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
350 g (12 oz) green cabbage, finely shredded
1 large onion, skinned and chopped
1 Discovery or Crispin apple, quartered, cored and thinly sliced
15 ml (1 tbsp) caraway seeds
30 ml (2 tbsp) cider vinegar
15 ml (1 tbsp) demerara sugar
1. Cut the liver into narrow 5 cm (2 inch) strips.
2. Heat the butter and oil in a large deep frying pan or wok. Brown the liver a few pieces at a time, stirring all the time - don't overcook them, the centres should be juicy. Remove with a slotted spoon.
3. Stir the cabbage and onions into the pan. Stir over a high heat for 4 - 5 minutes, until the vegetables begin to soften.
4. Add the apple, caraway seeds, vinegar and sugar. Continue to cook, stirring, over a moderate heat for 1 - 2 minutes. Return the liver to the pan, season and reheat very quickly. Serve immediately.
