Braised Mushroom Liver (The Mushroom is optional)

When I was growing up I wasn’t a fun of liver at all! The liver I ate could only be described as tough black knobs. I later learnt that the tough black knobs I was eating was over cooked liver which was devoid of any moisture let alone flavour. I bumped upon this recipe which uses the braising technique which is essentially searing /frying the liver in a little oil followed by simmering the same liver in a sauce. The searing helps to preserve moisture and flavour therefore ensuring that the liver will be tender and oh so tasteful. This recipe is very simple and the mushrooms are an optional element. However if used they add an earthy aroma and taste to the dish. If you did not like liver I assure you this recipe will convert you into a liver diehard.

Serves 4

Ingredients:
½ kg of Liver
A handful of mushrooms Sliced (Optional)
1 Large Onion Sliced
3 Large Tomatoes (Finely Grated/ Pureed)
A teaspoon of Garlic
Salt to taste
Black Pepper
½ teaspoon of curry powder
½ cup of all purpose flour
Oil for frying

Method:
-Slice Liver in medium sized slices and season with salt and black pepper
-Place the flour in a plastic bag and season with salt. Place the Liver slices in the bag and shake.
-Place oil onto a pan. The oil should be enough to shallow fry the liver. Place the liver slices in the oil, fry one side for 2 minutes and flip. Fry the other side for 1 minute and remove from pan. Place the liver slices aside.
-In a sauce place 3 tablespoons of oil, add the onions, garlic and mushroom and fry until the mushrooms are soft. This should roughly last 5 to 8 minutes. Add the pieces of cooked liver and toss with the onions garlic and mushrooms for 1 minute.
-Add Pureed Tomatoes and Curry Powder and  salt to taste. You can add a bit of water or broth if available to add more sauce to the dish.
-Let it simmer for 10 minutes under low heat. When ready serve hot on a bed of rice or with roasted potatoes.

Happy Cooking!