Authortapasonline
RatingDifficultyBeginner

Mallorcan lamb fry - traditionally, this dish is made with lamb heart, liver and lungs which are collectively known as an asadura. These are readily available pre-packed in supermarkets in Mallorca, but partly because of the difficulty of obtaining the ingredients elsewhere and partly due to the frequent aversion to hearts and lungs, this recipe uses just liver. A similar dish called frit de matances uses pork and pork liver.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 kg Lamb's Liverdiced
 Potatoespeeled and cut into small cubes or chips
 1 Medium White Onionfinely sliced
 8 Cloves of Garlicunpeeled
 1 Red Pepperdiced
 6 Spring Onionstrimmed and chopped
 4 Bunches of Fennel Fronds or alternatively 1 Fennel Bulbchopped
 2 Bay Leavesmild smoked paprika
 1 tsp Pimentón Dulce (mild smoked paprika)
 1 Pinch of Sea Salt
 1 Pinch of White Pepper
 12 tbsp Olive Oil
1

Fry the potatoes in olive oil in a large frying pan or earthenware dish until soft. Remove, drain and set aside.

2

Fry the liver in the same oil until lightly browned and then add the onion and red pepper.

3

Add the onion, red pepper and salt and cook for another ten minutes, stirring occasionally.

4

Cook for about ten minutes, then add the garlic, spring onions, fennel and bay leaves plus the salt, pepper and paprika.

5

Cook for a further ten minutes, occasionally giving a gentle stir and then add the potatoes back. Mix them in well and when heated through, serve.

CategoryCooking Method, ,

Ingredients

 1 kg Lamb's Liverdiced
 Potatoespeeled and cut into small cubes or chips
 1 Medium White Onionfinely sliced
 8 Cloves of Garlicunpeeled
 1 Red Pepperdiced
 6 Spring Onionstrimmed and chopped
 4 Bunches of Fennel Fronds or alternatively 1 Fennel Bulbchopped
 2 Bay Leavesmild smoked paprika
 1 tsp Pimentón Dulce (mild smoked paprika)
 1 Pinch of Sea Salt
 1 Pinch of White Pepper
 12 tbsp Olive Oil

Directions

1

Fry the potatoes in olive oil in a large frying pan or earthenware dish until soft. Remove, drain and set aside.

2

Fry the liver in the same oil until lightly browned and then add the onion and red pepper.

3

Add the onion, red pepper and salt and cook for another ten minutes, stirring occasionally.

4

Cook for about ten minutes, then add the garlic, spring onions, fennel and bay leaves plus the salt, pepper and paprika.

5

Cook for a further ten minutes, occasionally giving a gentle stir and then add the potatoes back. Mix them in well and when heated through, serve.

Frito Mallorquin