Devilled Lambs’ Fry

This is exactly the same as Devilled Kidneys, save that lambs’ fry [sheep’s liver] has been substituted for the kidneys. Still a core recipe, and it makes a capital breakfast, too, when nuked in the microwave and served on toast.



1 tsp beef stock powder.

2 tsp curry powder [or to taste].

1 tablespoon tomato paste.

½ tsp turmeric.

½ tsp nutmeg.

Salt to taste.

2 tablespoons cornflour.

100g finely diced bacon.

300g lambs fry, thinly sliced.

1 medium onion, peeled and diced.

¼ cup cooking oil.

1 spring onion, finely sliced, for garnish.



Stir the stock powder, curry powder, tomato paste, turmeric, nutmeg, salt and cornflour into a small bowl and top up with water to a total volume of 2 cups. Beat well and set aside. Prepare the bacon and set aside. Prepare the lambs’ fry and set aside. Prepare the onion and set aside.



Heat the oil to a sauté pan over a hot element, add the bacon and fry until starting to render. Add the lambs’ fry to the pan and fry until sealed. Add the onion and cook until soft. Stir in the curry mixture and stir continuously until thickened. Reduce heat, cover and simmer for another 8-10 minutes. Serve sprinkled with the spring onion.


Serve with: Boiled or pilaf rice and mixed vegetables.


Serves: 2.

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