Ox liver is affordable, filling, and packed with iron and protein. In a curry, it takes on spice beautifully and softens into the sauce rather than turning tough. Recipe compliments of KOO.

Prep: 30 minutes | Cook: 55 minutes | Serves: 4

Ingredients

• 2 tablespoons oil
• 1 onion, chopped
• 1 kg ox liver, trimmed and sliced
• 4 eggs
• 4 tomatoes, grated
• 2 tablespoons curry powder
• 2 tablespoons KOO Tomato Paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tins KOO Samp and Beans

Method

1. Heat the oil in a large pan and fry the onion until soft.
2. Add the ox liver and brown on all sides.
3. Bring a pot of water to the boil and cook the eggs for 6 minutes. Transfer them to a bowl of cold water to stop the cooking, then peel.
4. Stir the curry powder into the onion and liver mixture and cook for about 5 minutes.
5. Add the grated tomatoes, tomato paste, salt and pepper. Simmer for about 20 minutes, or until the sauce has reduced and thickened.
6. Add the peeled eggs to the sauce and cook for a further 5 minutes.
7. Warm the samp and beans separately according to the instructions.
8. Serve the curry hot with samp and beans on the side.