Lamb's liver in lemon yogurt sauce

Lamb's liver in lemon yogurt sauce

The slightly sharp sauce balance the richness of liver, I also added roasted coconut pieces for a different texture.

1. Cut lamb's liver into cubes, season with salt, pepper and cornstarch.

2. Blend into fine paste 2 garlic cloves, an inch of ginger with couple spoons of water.

3. Sear liver until all sides brown, keep aside.

4. Sweat onion, cut into small pieces, slowly until golden. Add garlic ginger paste, cook until dry. Stir in a spoonful of yogurt, stir and mix well without splitting, then another one. Season with salt, some sugar and lemon juice to your taste.

5. Add liver into sauce to warm up, mix in coriander and lightly roasted coconut/ almond flakes just before serving.