Spice-fuelled and sustainable.
While I can never resist the joys and simplicities of pan-fried, pink-in-the-middle liver, this was a great opportunity to venture towards the slower-cooking method of liver curry - something I’d tried before but never made myself. Given the scope of this mutton liver, a curry is also a more sustainable means of cooking it, using it all without the need for freezing and extending it over numerous meals (including that classic cold-curry-for-breakfast - I know I’m not the only one…)

This liver really did stand up superbly to the spice and coconut notes of the curry sauce - adapted from a recipe I managed to find online. Little echoes of the usual suspects for combining with any Eastern-inspired lamb dish: cinnamon, cumin, and the like - really bolstered alongside the iron-minerals that slow-cooked-through liver does, indeed, owe to a dish.

Personally, I always dip and dabble with spicing (perhaps foolishly at times) with curries. Again, maybe it's worth a little domestic-scavange-challenge for you reading this to just improvise with what you have, or find a basic lamb curry recipe, and just switch up the meat - that really is all offal is, and can offer, a happy, cheaper & nutritional alternative.

I, personally, finished it last minute with some fresh coriander and crumbled feta cheese, as both an instinctual impulse for a creamy, refreshing contrast and nod to that classic combination with lamb - homogenising flavours and animal parts together again.