Red lentils fricassee with liver

Fried Liver

Ingredients

500 grams chicken or ox liver (skinned, cleaned and sliced)
3 tablespoons peanut oil
Tabasco sauce (optional)
1 teaspoon crushed garlic
1 tablespoon Lea & Perrins sauce
1 tablespoon chopped parsley
half sliced long chillies
(to taste)
2 medium onions cut in half, then sliced
salt and pepper to taste

Method

Skin liver and remove all stringy bits. Cut into half cm (1/4 inch) thick and 5 cm (2 inch) long slices. Marinate the liver in all the ingredients except the oil, sliced chillies, tabasco sauce and onions. Add salt and pepper to taste. Stir well together. Allow to marinate for half an hour.
Place the oil in a deep saucepan, add the liver. Mix well with the oil. Heat up the oil and liver pieces over high heat. When liver starts cooking, reduce heat to medium heat. Add tabasco to taste.
Gently stir fry the liver for approximately ten minutes. When liver starts picking fried colour, put in the sliced chillies and stir fry for one minute. Stir fry gently so as not to break the liver pieces. Add the sliced onions and stir fry until onions become transparent.
Remove from pan and serve hot.

Red Lentils

Ingredients
1 1/2 cups split red lentil
1 small onion finely chopped
1 tablespoon crushed garlic
1 tablespoon crushed ginger
2 tablespoons vegetable oil
1 tablespoon chopped thyme leaves
1 tablespoon chopped fresh parsley
Water
Salt to taste

Method
Soak the red lentil in cold water for 30 minutes. Drain and rinse in cold water 2 to 3 times. Drain of all water and remove any impurities. Put aside.

Put 2 tablespoons of vegetable oil in saucepan over medium heat. Fry finely chopped onion, crushed ginger, crushed garlic and thyme leaves until the finely chopped onion is cooked and become transparent. Add the red lentil and mix well together. Add salt to taste. Add 4-5 cups of cold water, a little at a time. Gradually stir in the water and mix into the red lentil. Wait for the added water to evaporate and / or the red lentil to absorb the water. Then add some more water. Mix well and repeat as described above until the mixture stays liquid and simmers.

Simmer uncovered for 30 to 45 minutes or until the red lentil is cooked and becomes creamy. Add some hot water a little at a time if the mixture dries up. Alternatively, simmer until the red lentil is cooked to your preference. Stir continually to ensure even cooking and prevent burning.

Taste and season to taste with salt if necessary. Add 1 tablespoon of chopped fresh parsley. Mix into the cooked red lentil. Transfer to a warmed serving dish.

Serve over rice with the fried fish. Enjoy.

Source :

Madeleine's recipe : Fried Liver Red lentils

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe