Lambs’ Fry with Tamarillo.

Known to the rest of the world as the tree tomato, tamarillo is a name given to the New Zealand grown fruit by the NZ Tree Tomato Council in the 1960s to make it sound more exotic. This at about the same time that the Chinese Gooseberry morphed into the Kiwifruit. Native to South America, it is pleasantly piquant and has a number of culinary uses, particularly in marinades as well as relishes and chutneys. It combines well with all red meats, especially venison.


400g Lambs’ Fry, thinly sliced.

2 tamarilloes.

1 tspn Worcestershire Sauce.

Ground black pepper.

Salt to taste.

25g butter.

2 tblsp olive oil.

1 onion, finely chopped.

1-2 cloves garlic, crushed.

½ cup cream.


Trim the lambs’ fry and slice thinly. Place in a bowl and add the pulp of the tamarilloes, the salt and the Worcestershire Sauce. Stir well and allow to stand, covered, for a minimum of two hours in a cool place.

Melt the butter with the oil in a sauté pan over a hot flame. Add the onion and garlic and stir fry until most of the butter and oil is absorbed and the onion is translucent. Add the liver and the marinade and stir fry until cooked – about 5-6 minutes.

Add the cream, stir through and allow to bubble for a few minutes to reduce and thicken. The calorie-conscious can use coconut cream instead; the flavour is rather less rich, but the texture remains smooth and velvety. Serve immediately with roast potatoes and green beans.

Serves: 2.

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