LAMBS FRY WITH HERBS

Season 2 tbs of flour with salt and papper . Now coat 500gm of sliced and trimmed lambs fry . Heat 2 tbs of oil in a pan and fry the lambs fry for 2 minutes on each side , then set the lambs fry aside . Add 2 peeled and chopped onions to the pan and cook till softened , then add 2/3 rds cup of dry red wine , 2/3ds cup of beef stock, 2 tbs of tomato paste ,1 dsp of dried thyme and cracked black pepper . Stir to blend and bring to the boil . Return the lambs fry back to the pan along with 2 skinned and sliced tomatoes and simmer for 15 minutes or until the liver is tender . Place the liver onto warmed plates and pour the sauce over . Sprinkle with chopped parsley to serve .