Spicy chicken livers
Sour string beans
- 500 GRAM CHICKEN LIVERS, cut in 4
- 1 TOMATO, cubed
- 1 ONION, chopped
- 100 GRAM MUSHROOMS, sliced
- 1 TSP CUMIN SEED
- 1 TSP TURMERIC or GRATED FRESH ROOT
- PIECE OF GINGERROOT, grated
- 1 TSP CORIANDER SEED
- 1/2 TSP CHILI POWDER
- 1 TBSP LEMON JUICE
- 400 GRAM STRING BEANS cut in diamonds
- 300 GRAM PORK FILLET, cubed
- 300 GRAM LARGE RAW PRAWNS
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 2 TOMATOES, chopped
- 4 TBSP VINEGAR
Stir fry the onion, cumin seed and ginger for five minutes; add the chicken livers and fry 2 minutes more, then add the mushrooms and fry another 2 minutes. Add the remaining spices, the tomato, the lemon juice and salt to taste and heat for two minutes.
Shell the prawns and put them in 2 cups boiling water; simmer for 10 minutes and sieve the shells out. Stir fry the pork in hot oil for 5 minutes; add the onions and garlic and stir fry 2 minutes more. Add the prawn stock, the prawns and the string beans and salt to taste. Bring to the boil and simmer for 15 minutes. Finally add the tomato cubes and the vinegar.
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