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.
Fry the potatoes in olive oil in a large frying pan or earthenware dish until soft. Remove, drain and set aside.
Fry the liver in the same oil until lightly browned and then add the onion and red pepper.
Add the onion and red pepper and and cook for another ten minutes, stirring occasionally.
Add the garlic, spring onions, fennel and bay leaves plus the salt, pepper and paprika.
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.
Ingredients
Directions
Fry the potatoes in olive oil in a large frying pan or earthenware dish until soft. Remove, drain and set aside.
Fry the liver in the same oil until lightly browned and then add the onion and red pepper.
Add the onion and red pepper and and cook for another ten minutes, stirring occasionally.
Add the garlic, spring onions, fennel and bay leaves plus the salt, pepper and paprika.
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.
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