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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes. | 2. Turn up the heat, add the cumin and garlic and lightly fry off. | 3. Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened. | 4. Stir in half or the chopped coriander and sprinkle the rest on the top. | 5. Serve with basmati rice and salad, mashed potato or fresh bread etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb liver	800	g		1112.0	14.24	163.04	40.16
garlic clove	6 -8		minced	0.0	0.0	0.0	0.0
tomato juice	2	cups	chopped tinned	82.62	17.1558	4.131	1.4094
coriander	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
cumin	2 -3	teaspoons	ground	0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.