Spiced Liver Curry

Ingredients:

1/4 cup dark soy sauce
3 cloves garlic, crushed
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil
500 grams chicken liver, trimmed and sliced
2 tablespoons olive oil
1 onion, sliced
1 red capsicum, sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons peanut oil
1/2 cup chicken stock
100 grams snow peas, trimmed

Procedure:

Combine the soy sauce, garlic, sesame seeds and sesame oil with 2 tablespoons water. Put the liver in a dish and pour over the marinade. Cover and refrigerate for 2 hours. Heat half the olive oil in a large, heavy-based pan and cook the onion and capsicum over medium- low heat for 5 to 10 minutes, or until softened. Remove from the pan and set aside. Sprinkle the liver with coriander and cumin and season well with freshly ground black pepper, Remove from the dish, reserving the marinade. Heat the remaining olive oil and the peanut oil in a pan and add the liver. Cook over high heat, turning often, for about 3 to 5 minutes, or until firm but still slightly pink inside. Return the onion, capsicum and reserved marinade to the pan. Add the sock and snow peas, and simmer gently for 3 to 5 minutes. Serve immediately, with rice if desired. Garnish with toasted sesame seeds.