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| Liver pear stew |
A nice hot bowl of stew on noodle is a wonderful meal in a cold winter day. I used pear instead of potato for a soft moist texture to contrast with liver.
- Cut lamb’s liver into cubes, season with salt, soy sauce, pimenton, black pepper and brandy for a few hours.
- Sweat carrot, pear, ginger and garlic until soft, add ale, season with soy sauce, brown sugar, simmer for a few minutes.
- Sear liver on all surfaces, add a tbsp flour and mix well.
- Add lamb piece into boiling stew and turn off heat, rest for 10 minutes to cook through liver. Stir well, sauce will thicken from the flour used in cooking liver.
Liver pear stew
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