450 g
calves or lambs liver, skinned, trimmed and cut into strips
1 large
onion, thinly sliced
60 g pine
nuts
10 ml
ground coriander
30 ml
lemon juice
salt and
pepper
fresh
coriander leaves, garnish
lemon
slices, garnish
Method :
Heat the oil in a large frying
pan. Add the liver and fry quickly over
high heat. Remove the liver and keep it warm. Add the onions and pine nuts and
fry until golden. Add the coriander and cook 1-2
minutes over low heat. Return liver to the pan and pour
over the lemon juice. Season with salt and pepper and
heat through for 1-2 minutes. Serve garnished with coriander and
lemon slices.
