Indonesian Style Liver with Satay

Food Main Courses Quick Meals Indonesian

A versatile recipe to suit your customers and your budget. It’s for more than just a spring Sunday roast. Find out which cuts deserve a premium price tag and how to maximise on flavour.

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Ingredients

2 tbsp oil

175g onion, cut into rings

1 tsp Schwartz Ground Coriander

1⁄2 tsp Schwartz Garlic Grinder

1⁄2 tsp Schwartz Chilli Flakes

1⁄4 tsp Schwartz Ground Turmeric

450g lamb’s liver, cut into thin strips

1 tbsp soy sauce

1 tbsp smooth peanut butter

1⁄2 tsp Schwartz Sea Salt

300ml coconut milk

Rice, to serve

Method

Heat the oil in a frying pan, add the onion and cook until lightly browned.
Remove half of the onion and keep warm for garnishing. Add the coriander, garlic, chillies and turmeric to the pan and cook over a low heat for 1 min. Add the liver and cook until browned.
Stir in the soy sauce, peanut butter and salt. Blend in the coconut milk, bring to the boil, stirring, cover and simmer for 30 mins.
Serve on a bed of rice and garnish with fried onions.

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