Mozambican Lamb Liver Pasta

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INGREDIENTS

500g lamb liver, cut into strips

250g tagliatelle

1 Tbsp canola oil

1/2 onion, cut into strips

2 Tbsp ground cumin

2 Tbsp ground coriander

2 Tbsp rosemary and sage seasoning

2 cloves garlic

1/2 red bell pepper, cut into thin strips

1/2 yellow bell pepper, cut into thin strips

1/2 green pepper, cut into thin strips

250ml Mozambican Peri Peri basting

500ml fresh cream

Handful micro herbs

1 tsp chilli flakes to garnish

Salt

Pepper

METHOD

1. Cook pasta as per package ingredients. Strain access water and set aside

2. Season the liver with salt and pepper. Add the ground cumin, rosemary and sage seasoning and ground coriander and mix thoroughly.

3. In a large pan, heat the oil. Brown the liver, remove and set aside. Ensure that liver is still moist and not overcooked.

4. In the same pan, add the onion and garlic and fry until the onion is translucent. Add the Mozambican Per Peri basting and fresh cream. Stir through.

5. Add the pasta and liver to the sauce and stir through. Simmer on low heat until the cream has thickened slightly. Serve immediately. Garnish with micro herbs and sprinkle with chilli flakes.