Ingredients with Measurements:
- 500g lamb's fry, trimmed and sliced
- 1/2 cup plain flour
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 1 cup beef stock
- 2 tbsp tomato paste
- 2 tbsp fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Large frying pan
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Coat the lamb's fry in flour and shake off any excess.
2. Heat the olive oil in a large frying pan over medium-high heat.
3. Add the lamb's fry and cook for 3-4 minutes on each side or until browned.
4. Remove the lamb's fry from the pan and set aside.
5. Add the onion and garlic to the pan and cook for 2-3 minutes or until softened.
6. Add the red wine, beef stock, tomato paste, and thyme leaves to the pan and stir to combine.
7. Bring the mixture to a simmer and return the lamb's fry to the pan.
8. Reduce the heat to low and cover the pan with a lid.
9. Simmer for 30-40 minutes or until the lamb's fry is tender and the sauce has thickened.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
Medium-high heat for frying, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Protein: 30g
Carbohydrates: 20g
Fiber: 2g
Sugar: 4g
Sodium: 400mg
Substitutions for ingredients:
- Lamb's fry can be substituted with beef liver or chicken liver.
- Red wine can be substituted with beef broth or chicken broth.
- Thyme leaves can be substituted with rosemary or oregano.
Variations:
- Add chopped mushrooms to the pan with the onion and garlic.
- Use white wine instead of red wine for a lighter sauce.
- Add a splash of cream to the sauce for a richer flavor.
Tips and tricks:
- Make sure to trim the lamb's fry of any excess fat before cooking.
- Don't overcrowd the pan when frying the lamb's fry, as this can cause it to steam instead of brown.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pan when adding the liquid to the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lamb's fry with the sauce spooned over the top and garnished with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Green beans
- Roasted carrots
- Creamed spinach
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to reduce and thicken.
- If the lamb's fry is tough, it may need to be cooked for a longer period of time.
Food safety advice:
- Make sure to cook the lamb's fry to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lamb's fry is a traditional dish in many cultures, including Australian and British cuisine. It is made from the liver and other offal of a lamb or sheep.
Flavor profiles:
The dish has a rich, savory flavor from the lamb's liver and the red wine sauce. The thyme adds a subtle herbal note.
Serving suggestions:
Serve with a glass of red wine to complement the flavors of the dish.
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