Recipes for cooking lamb liver (19 photos): how to cook it so that it is soft and juicy? The benefits and harms of offal, options for lamb liver dishes in a frying pan

0

Prepared by: Vladimir Bratikov

11/06/2016 Cooking time: 30 min

Do you know how to deliciously cook lamb liver? But I know and want to share a recipe for very tasty and juicy liver in sour cream. It is prepared quickly, but the result is excellent and, most importantly, everyone will like it.

Recipe for liver with onions and carrots

Remember simple step-by-step recipes with photos for cooking liver with onions and carrots. Even an experienced housewife will find new options for delicious lunches and dinners. Each recipe differs in the type of offal and the method of heat treatment. As for spices and seasonings, everything is at the discretion of the cook. Both primitive ground black pepper and salt and combined seasonings, including coriander, nutmeg, and turmeric, are suitable.

Fried

The simplicity of this recipe is captivating, because creating a delicious dish in a short time is the dream of any housewife. Don't be afraid to experiment with spices. A non-standard original taste can be obtained by adding ground nutmeg. Remember also about the time of frying the liver - if you overheat it, the dish will become excessively tough.

Ingredients:

Cooking method:

Stewed

Stewed pork liver with carrots and onions is an easy-to-prepare dish that can be cooked in a short time in a covered frying pan. This is a great quick lunch option. Carbonated mineral water is included as an additional ingredient in the recipe. Even a small amount can make pork liver softer and more tender. Pasta, vegetable salads or rice are suitable as a side dish.

Ingredients:

Cooking method:

With prunes

The excellent combination of pork and prunes will not leave even a gourmet indifferent. The use of paprika and tomato sauce in the recipe will add a mild spiciness and a piquant but refined taste to the dish. It is possible to add other spices based on the personal taste preferences of the cook. Serve boiled rice, spaghetti, buckwheat or baked potatoes as a side dish for pork.

Ingredients:

Cooking method:

In sour cream

Poultry offal is a good choice for preparing lunch. Liver in sour cream with onions and carrots is a great addition to any side dish. Everything is prepared very simply and quickly, and the best part is that your family will ask you to prepare this tasty treat more than once. Thanks to the sour cream sauce, the dish turns out very tender and soft, and notes of garlic add a rich aroma.

Ingredients:

Cooking method:

Stewed in milk

Beef offal is slightly inferior in nutritional value to meat, but significantly exceeds it in the content of vitamins A, E, D and group B. Contains microelements necessary for the human body: Ca, Fe, K, Na, P, Mg, Zn. Any aromatic herbs are allowed as spices. Stewed liver in milk turns out soft and tasty thanks to the milk sauce. For a healthier diet, serve stewed and steamed vegetables as a side dish.

Ingredients:

Cooking method:

In a slow cooker

Beef liver is deservedly considered a useful by-product, which is a source of protein and B vitamins. To create a dish, it is better to use a combined seasoning that contains paprika, black pepper, dill, marjoram, nutmeg, and coriander. Ready-made liver with onions and carrots goes well with side dishes such as buckwheat, stewed vegetables, and mashed potatoes.

Ingredients:

Cooking method:

Recipes

You can cook dishes from lamb liver in a frying pan, on the grill, in the oven, you can boil it and even make pate at home. This popular offal allows you to quickly and easily surprise your friends and loved ones with delicious and satisfying snacks, stews, pancakes and many other unusual dishes.

In the fat mesh

To prepare this unusual delicacy, you will need half a kilogram of offal, one fat mesh, allspice and salt. Cooking steps:

1. the liver must be thoroughly washed and cut into pieces that measure seven by ten centimeters;
2. make small cuts on the offal;
3. add salt and pepper to taste;
4. cut the fat mesh so that it is enough to wrap the liver;
5. wrap the lamb organ in a mesh of fat;
6. Place the pieces on a grill grid and fry, turning over every two minutes.

The dish will be ready if no liquid drips when piercing. Do not forget that it is undesirable to overdry the dish.

With sour cream

Lamb liver will become a real delicacy if it is cooked correctly. This recipe is quite simple, so anyone can handle it.

Cooking products:

• four hundred grams of lamb offal;
• one hundred and fifty grams of sour cream;
• one onion;
• two tablespoons of flour;
• two tablespoons of olive oil;
• salt and pepper to taste.

Step-by-step preparation:

1. the offal must be washed, dried, films removed and cut into strips;
2. the onion needs to be peeled and cut into half rings, then fried in oil;
3. liver strips should be rolled in flour and placed in a frying pan where the vegetable is fried;
4. The offal must be fried on each side until golden brown;
5. In a bowl, mix water, sour cream, salt and pepper, then pour the mixture into a frying pan and simmer the liver for ten to fifteen minutes.

Ready lamb in sour cream sauce can be served with any type of side dish. The dish turns out juicy and has a rich, pleasant taste.

Pancakes

Liver pancakes are a simple dish that can become part of the everyday menu. To prepare it you will need to follow a few simple steps.

1. Chop half a kilogram of liver or turn it into minced meat. Add to the product a chopped onion and two pieces of bread, which were previously soaked in milk. Next, pour into the mixture a beaten egg, three tablespoons of flour, one teaspoon of baking powder, two tablespoons of balsamic vinegar, thirty grams of chopped herbs, as well as salt and pepper.
2. Heat vegetable fat in a frying pan and, adding a tablespoon of the mixture, fry the pancakes. During the procedure, the fire intensity should be low. Cooking must be continued until browning occurs on both sides.

With onions, tomatoes and peppers

For Eastern countries, lamb liver is the basis of delicious and beloved dishes. By cooking the liver with onions and other vegetables, you can maximize the tenderness of its taste.

To prepare 0.8 kg of liver, you will need four tomatoes, three red peppers, two onions, herbs, chili peppers, vegetable oil, salt and pepper.

Here are the stages of preparing the dish.

1. The offal is washed with running water and dried with a paper towel. Next, the meat product is cut into small pieces, salted, peppered and marinated in this way for ten minutes.
2. The onion should be cut into half rings, the tomatoes into slices, the pepper into bars, the greens should be chopped into arbitrary sizes.
3. You need to place a vessel on the stove in which you want to heat the fat. After the oil boils, place the lamb liver in it and fry until its surface lightens.
4. Vegetables are added to the offal, herbs and chili pepper are poured in. Cover the casserole with a lid, reduce the heat and cook for twenty minutes.
5. After the third part of the hour has passed, you need to lift the lid, add salt and pepper to the dish and stir.
6. The products are boiled for another four minutes. As a result, the hostess will be able to treat her guests and relatives to tender, tasty, healthy lamb.

There are many recipes for preparing this offal, all of them are interesting and do not create difficulties. The main thing is to make the right choice when buying liver, prepare it, and then the dish will delight you with its satiety and benefits.

To learn how to cook lamb liver with vegetables, see the following video.

Brief characteristic

Lamb liver is a nutritious, but low-calorie product. Interestingly, the number of calories is proportional to the weight of the offal, for example, 50 grams contains 50 kcal. The fat content of the liver is low, which allows it to be eaten by those who are on a diet.

Lamb is an integral part of Caucasian cuisine, but liver dishes are most often found in Greek cuisine.

What does it look like?

Externally, lamb liver is similar to pork liver. There is a thin film on top of it, which it is advisable to remove before cooking. The color of the product is dark cherry, and when cut it is red with a brown tint. If you touch the lamb liver, it is a little moist. This is because the product is 73% water. The texture of the liver is dense, and if it is loose, then most likely the product is not of very good quality.

How to choose?

When choosing lamb liver, you should adhere to the classic rules:

1. First, the appearance of the liver is assessed. Its surface should be shiny, slightly damp, and the color should be bright red with a brown tint. The yellow covering of the liver is an indication that the animal may have been sick during its lifetime.
2. It wouldn't hurt to smell the offal. Lamb liver has a rich but pleasant aroma. A putrid or ammonia-like aroma is evidence that the product is spoiled.
3. If you buy frozen offal, then you need to choose the one with the least amount of ice.
4. When the color of the liver is orange, this is an indication that it has been thawed and frozen more than once. This is dangerous for any product, since temperature changes lead to the formation of bacteria.
5. Lamb liver has a bitterness, but if it is too noticeable, then the product is spoiled.

To check if the liver is fresh, you need to put pressure on it: if it recovers quickly, then the liver is good.

National traditions

Karaite cuisine also has dishes in which the main ingredient is lamb liver. Their recipes are very similar to the previous version. One method also contains vegetables. To work you need to have:

0.5 kilograms of lamb liver, the same amount of tomatoes, a little salt, 1 onion, sugar, 100 grams of melted butter, ground pepper and 2 tablespoons of wheat flour.

The dish is prepared quite quickly:

The result will certainly please even those who don’t like offal at all.

Quick breakfast

There are many more interesting dishes for which lamb liver can be useful. Cooking recipes, photos and useful tips are what every housewife needs to replenish her professional luggage. Beginner cooks can be recommended to start with the simplest. This is a pate.

To prepare it you will need:

0.5 kilograms of lamb liver, salt, a pack of butter, 2 onions and ground pepper.

To do everything correctly, you need to follow the steps:

1. Wash the offal and cut into fairly large pieces.
2. Place them in a deep frying pan and fry with half the available oil. The rest will be needed at the last stage.
3. Chop the onion in any convenient way and also add it to the frying pan along with salt and pepper. Temperature treatment must be carried out until it completely softens. At the same time, you need to adjust the strength of the flame so that the liver does not burn.
4. Place the finished mixture in a bowl and grind using a blender.
5. Add the remaining oil and turn the products into a homogeneous mass.

After this, the pate needs to be placed in the refrigerator for a while so that it cools down properly. Now preparing breakfast will not be difficult. All that remains is to spread the aromatic mixture on a piece of soft black or white bread. It turns out not only very tasty, but also healthy.

Dish with creamy flavor

If you need to quickly prepare something tasty and unusual while waiting for guests, then lamb liver is best suited for this. Cooking recipes with sour cream are a great opportunity to add a pleasant creamy flavor to the offal.

For preparation you will need the following components:

per kilogram of liver - 4 tablespoons of flour, a little salt, a can of sour cream, 5 cloves of garlic and ground pepper.

The cooking process consists of several stages:

Before setting the table, such a liver should be placed on a plate and sprinkled generously with herbs. The dish can be eaten with or without a side dish.

The usual option

What other dishes can lamb liver be useful for? Cooking recipes: fried and stewed are considered the most popular. The huge number of different options can sometimes be confusing. In order not to make a mistake, it is better to use a proven method and simply fry the offal correctly.

For this you will need:

lamb liver, vegetable oil, pepper and salt.

To prepare the dish you need:

1. Rinse the fresh cooled liver well, remove the protective film from its surface and cut out all the bile ducts.
2. Cut the product into several parts.
3. Salt each piece, sprinkle with pepper and fry on both sides until droplets of blood stop appearing on the surface.

The dish is ready. Now it can be transferred to portioned plates and served. And as a side dish, boiled potatoes, deep-fried onions, or fresh tomatoes are best. In principle, you don’t have to add anything other than greens.

Fry the lamb liver in a frying pan for 10 minutes over medium heat, after soaking.

How to store?

Depending on whether the liver is fresh or frozen, it has different storage conditions and periods. For fresh liver, the maximum shelf life is 2 days, but provided that it is in the refrigerator, where the temperature does not exceed +5 degrees.

When removing the liver from the freezer and thawing, you should use the entire piece. Repeated freezing will spoil the offal.

At room temperature, liver storage should not exceed 10 hours. The product begins to deteriorate and bacteria form in it, which will be almost impossible to get rid of even after heat treatment.

"Dumba-jigar"

In the East, people know a lot about meat dishes. Their most popular version of this product is, of course, kebab. Moreover, the main ingredient does not necessarily have to be meat itself. For example, Uzbeks really like it when there is lamb liver on the skewer. Recipes for this dish depend on the place where the cook lives. Each city or town has its own individual option.

For the national Uzbek “dumba-jigara” you need:

500 grams of fresh liver, 300 grams of lamb fat, 1 teaspoon each of salt and cumin, and 2 tablespoons of chopped cilantro.

Everything is prepared very simply:

This kebab turns out surprisingly tender and very juicy.

How to fry lamb liver

Products

Lamb liver – 700 grams Sunflower oil for frying – 5 tablespoons Onions – 2 heads Salt – 1 teaspoon Milk – 0.5 liters

Food preparation

1. Wash 700 grams of lamb liver and dry with a paper towel. 2. Soak lamb liver for 2 hours in 0.5 liters of cold milk to make it softer. 3. Remove the film from a piece of liver. To do this, cut a piece from the bottom, holding the edge of the film with your left hand and running a long, sharp knife along its inner surface. 4. Cut the liver into 1 centimeter thick slices. 5. Peel 2 onions and cut into rings.

Frying lamb liver

1. Pour 2 tablespoons of sunflower oil into a frying pan and place over medium heat. 2. Heat the oil for 1 minute, then add the onion rings to the pan. Fry for 5 minutes, stirring. 3. Pour 3 tablespoons of sunflower oil into another frying pan, place over medium heat, heat for 1 minute, then add liver pieces. Fry for 5 minutes. 4. Turn the liver pieces over to the other side, place the fried onions on top and fry for another 5 minutes.

Cooking methods

Lamb liver must not only be tasty, but also properly cooked so that it does not lose its beneficial substances. Cooking in a pressure cooker or steamer is considered ideal, but in this way it is impossible to obtain a product with an appetizing golden brown crust.

The cooking rules are as follows:

When soaking the liver in liquid, it is advisable to replace the water or milk several times.

How to fry in a frying pan?

To fry lamb liver, you will need onions, carrots and spices, as well as milk for soaking and vegetable oil for frying.

How to fry lamb liver so that it turns out soft? It's actually very simple:

In the Greek recipe for preparing lamb liver, in addition to onions and carrots, basil, parsley and lemon juice are used. These ingredients are added before covering the dish with a lid.

How long to fry lamb liver? Frying the offal takes from 5 to 10 minutes. In fact, a lot depends on what pieces the liver is cut into (the larger it is, the longer it takes to fry).

How to put it out?

You can stew lamb liver in sour cream or tomato sauce. The process itself is not much different from frying, and the preparatory steps are completely the same:

It is better to stew lamb liver in a small saucepan or in a frying pan with high sides. Additional ingredients (onions and carrots, and you can also take bell peppers) are first fried in a separate container. After letting the ingredients lightly simmer separately, mix them and add sour cream, cream or tomato paste.

It is better to salt the liver at the end. If you do this right away, the salt will absorb moisture, and the product may turn out dry, and even creamy gravy will not save the situation.

The lamb liver does not need to be stewed for long, 15 minutes is enough.

To make the gravy thicker, some housewives roll pieces of liver in flour before stewing. However, this option adds calories to the dish.

How to cook?

Boiled lamb liver is a complete dietary product. To prepare it this way, you must first peel the liver and, if desired, cut it into pieces (this will cook it faster). The offal should be immersed in cold water; the liquid should completely cover it. How long to cook lamb liver? After boiling, the offal should be cooked for 7-10 minutes. All this time, foam will appear, which must be carefully removed.

You cannot add salt to the water in which the liver is boiled, as the product will be hard. Spices should be added only after the offal has been removed.

For cooking, you can only use fresh liver or one that has been vacuum-sealed. Frozen offal is not suitable.

Cooking features

In order for the lamb liver to be soft and juicy after cooking, it should be soaked in sour milk or whey, adding vegetable dressing and butter. This marinade will help you get a dish without a characteristic smell. Properly prepared offal is the key to ensuring that raw liver, after heat treatment, will become a tasty dish.

To pre-prepare a meat product, follow these steps:

• defrost if necessary;
• remove tendons, bones and fat;
• wash the product with running water;
• remove all films from it and cut into pieces.

If you stew lamb liver, you can minimize the loss of nutrients and vitamins and at the same time prepare a tasty delicacy.

Liver with vegetables

In eastern countries, lamb liver is considered a real delicacy. The cooking recipes here are mainly designed to maximize the taste of this rather delicate product. As an excellent example, we can take a closer look at the option of stewing liver with vegetables.

To prepare this dish you will need:

for 800 grams of beef liver - 4 tomatoes, 3 bell peppers, 2 onions, salt, a bunch of herbs, 1 chili pepper, a little vegetable oil and ground black pepper.

The whole process takes place in several stages:

The result is very soft and tender lamb liver. Cooking recipes may differ from each other only in the set of selected spices. For example, suneli hops or universal vegetable seasoning will only enhance the already pleasant aroma.

Bakhsh

Category: Hot dishes Hot dishes in a cauldron

Wonderful pilaf created by Bukharian Jews, “edited” by Stalik Khankishiev. I found it again in the book “Cauldron, barbecue and other male pleasures.” A dish that makes the stomach dimensionless...

Onions Olive oil Lard Lamb liver Lamb Rice Black pepper Cilantro Herbs Salt

Benefits and harm to the body

Liver is considered a product that contains a huge amount of useful substances, but lamb has even more vitamins than any other. Of course, iron comes first. Its quantity in the offal is record-breaking, and therefore sheep liver is recommended to be eaten for anemia.

Heparin, which is part of lamb liver, helps increase blood flow, eliminates blood clots and improves overall blood counts. For people who have problems with blood clotting, this substance is also extremely necessary. Heparin also helps reduce the risk of heart diseases such as myocardial infarction and stroke.

If lamb liver is prepared by stewing, boiling or baking, it can be an excellent product for those who are on a diet. A variety of cereals and vegetables are ideal as side dishes.

Lamb liver, unlike others, has no contraindications. However, this is only the case when it is fresh and its storage conditions are fully met.

Possible harm

Despite the enormous usefulness of the product, the opposite effect . This is especially true for older people with chronic illnesses, since it contains extractive substances that are not recommended for the elderly.

It is especially important that the animal is young and its food is healthy and varied, otherwise the liver is unlikely to be beneficial. Because this organ serves as a kind of filter for the body and absorbs harmful substances.

Excessive consumption may cause the following harm:

It is not recommended to eat if you an individual intolerance , an allergic reaction, or for persons diagnosed with hepatitis, pancreatitis, cholecystitis, cholelithiasis, or atherosclerosis.

It is advisable for pregnant and lactating women to consume it no more than once a week.

Negative aspects of eating offal

The harm from using the product is minimal. Fresh liver, like lung, has no special contraindications for consumption, that is, it does not harm the body if consumed in normal doses. Experts recommend some dishes even for children, so all the negative aspects are based on quality.

Quite often, sellers, under the guise of a good product, sell low-quality products. In order not to join the ranks of deceived buyers, you should not buy frozen products, because storage in the freezer negatively affects the product itself, reducing its beneficial properties. Often in stores, frozen livers are thawed and re-frozen. If the choice falls on a similar product and there is no other choice, then it is necessary to conduct a thorough visual inspection. The product should be a rich brown shade, and once pressed it will quickly return to its original shape.

Benefit

The liver is a storehouse of vitamins and beneficial microelements that have a beneficial effect not only on the cardiovascular system, but also on the functioning of all internal human organs. The high content of Fe (Iron) prevents the development of anemia, as it normalizes hemoglobin in the blood.

Systematic consumption of dishes from the liver or lungs of a sheep also benefits the muscular system and bone strength. This is especially important for children, because they are in the growth stage, so the body needs additional vitamin supplementation to help normal physical and physiological development. Often in school canteens they serve cutlets made from liver.

Nutrition using the liver is also important for professional athletes: the minerals that the lungs and liver are rich in will help build impressive muscle mass in the shortest possible time.

In addition, eating offal helps fight viral and other infectious diseases (strengthens the immune system), guarantees an additional surge of energy and supplies the human body with additional vitality.

Chemical composition and calorie content

Lamb liver is a food product that is quite in demand in Greek cities. It is distinguished from other meat products by its delicate, pleasant taste, as well as many useful qualities. This by-product belongs to the first category. A light shade indicates that after cooking it will be characterized by a soft and delicate structure. This type of liver is considered quite rich in its composition, as it contains vitamins, calcium, potassium, magnesium, phosphorus and sodium compounds.

The calorie content of lamb liver is one hundred and one kilocalories per hundred grams of product. It contains the following amount of BZHU per hundred grams of offal:

• protein – eighteen;
• fat – two point three;
• there are no carbohydrates.

Lamb is characterized by high protein content, which is the basis for the normal functioning of the human body. This product is low in calories, so if prepared correctly, it can become the basis of a diet. What distinguishes lamb liver from other products is the presence of heparin, which has a beneficial effect on the functioning of the circulatory system.

When purchasing this product, you should pay attention to its appearance. Fresh and high-quality offal has a thin film, the color of its pulp is brown-red when cut. The surface of such a product should be slightly damp, and the consistency should be dense and elastic.

Useful properties of horse meat

Compared to other types of meat, horse meat contains the largest amount of complete protein - approximately 20-25%. The composition of water in meat is approximately 70-75%, and fat - from 2 to 5%. The benefit of horse meat is its high content of useful substances such as sodium, potassium, iron, amino acids, nicotinamide, phosphorus, copper, riboflavin, thiamine, as well as vitamins A, B, E, PP.

Studies have shown that the benefits of horse meat also manifest themselves in helping to neutralize harmful effects and radiation. Nomadic peoples claimed that horse skin, when consumed as food, could improve potency.

A large percentage of the benefits of horse meat lie in the special properties of horse fat. It occupies an intermediate place between vegetable and animal fats and has a choleretic effect.

Frequent consumption of horse meat after jaundice is recommended in order to restore and normalize liver function. And horse fat has found wide use in various cosmetics. In folk medicine, it is used to prepare a healing ointment for burns and frostbite, as well as to prepare medicines for colds.

Horse meat is hypoallergenic and is perfectly absorbed by the child's body. Due to the high content of vitamins B and E, one more useful property of horse meat can be highlighted - after eating it, blood circulation in the body significantly improves.

Horse meat reduces cholesterol in the blood and improves metabolic processes in the body. Therefore, the properties of horse meat have found application in diet therapy for obesity.

Horse fermented milk products (chigyan and kumis) contain a large number of important beneficial components for the human body: acetic and lactic acid, antibiotics. Eating these foods prevents gastrointestinal diseases and improves digestion. Also, horse fermented milk products compensate for the deficiency of ascorbic acid, a vitamin necessary for normal metabolism in the body.

Dietary product

Lamb liver, due to its composition, is one of the most popular dietary products, so many people who carefully monitor the condition of their figure consume not only chicken, but also lamb without any concerns. Steamed liver or stewed lungs with vegetables will be a good energy-intensive boost that will very quickly give you a feeling of fullness. Nutritionists recommend using cereals (porridge) as a side dish.

Lamb liver is a dietary product

Introducing dishes of this type into the diet is advisable as a preventive measure; this is especially good for those who have problems with their figure. The main condition for use is proper preparation. It's best to avoid using too much oil for frying. Experts also advise keeping an eye on what you take as an additional ingredient. An excellent dietary dish is steamed liver with the addition of spices and vegetables.