Ingredients
550g Welsh lamb’s liver thinly sliced
seasoned plain flour
50g Welsh butter
2 tablespoons oil
2 red onions very thinly sliced
1 teaspoon ground cumin
2 tablespoons flour
1 tablespoon demerara sugar
150 ml Welsh red wine
500ml lamb or meat stock
salt and black pepper
Method
Melt the oil and a little of the butter in a large heavy frying pan and add the onions.
Cook on a low heat for about 10-15 minutes until soft. Stir in the cumin and cook for another 5 minutes. Turn the heat up and add the sugar, let the onions caramelise slightly by stirring over a medium high flame for 3 minutes, add the flour and cook for a few minutes before adding the stock and wine.
Stir well then turn down the heat and cook gently for about 20 minutes. This sauce can be made in advance and reheated, adding more water if too thick. Coat the liver in the seasoned flour. In another frying pan melt the remaining butter and add the liver. Cook over a medium heat for about 2 minutes on each side depending on the thickness of the liver.
Pour over the onion sauce, stir well and serve with grainy mustard mashed potato.
