This savoury pie may be served as a main dish for a lunch or family supper. Serve with broccoli and Carrots with Onions.3 oz. butter
1 lb. lamb’s liver, finely chopped
2 onions, thinly sliced
8 oz. kasha, cooked
1 teaspoon dill seed
1 teaspoon salt
½ teaspoon black pepper
2 hard-boiled eggs, chopped
8 fl. oz. sour cream
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the liver and fry, stirring frequently, for 5 minutes, or until it is cooked on all sides. Add the onions and continue cooking, stirring occasion- ally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. Remove the pan from the heat.
Turn the mixture into an ovenproof casserole and add the cooked kasha, dill seed, salt, pepper and hard-boiled eggs. Mix well with a wooden spoon until the ingredients are well blended. Place the casserole in the oven and bake for 10 minutes, or until the ingredients are heated through.
Remove the casserole from the oven and pour over the sour cream. Serve at once.