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.