You’ll know by now that we’re advocates for ‘food as medicine’ and that everything our body needs to thrive has been provided by Mother Nature through food!
Beef liver is one of the MOST nutrient-dense foods around, rich in Vitamin B12, Preformed Vitamin A (Retinol), Folate, Vitamin's B2, B5, B3, Heme Iron, and many other nutrients!
Liver can help to support the immune system, hormones, skin, restore your iron levels, & overall well-being.
If you’re new to liver consumption, we recommend starting with our certified organic freeze-dried beef liver powder. You can begin by incorporating as little as 1-2 tsp into dishes such as this delicious nutrient-dense lamb curry!
Recipe by nutritionist Jordan Pie
- 1kg boneless lamb shoulder
- 1 carrot, diced (TIP: Omit these to keep it low carb)
- ½ cauliflower, cut into florets
- 1 can (400ml) organic coconut cream (additive free)
- 3-4 Tbsp red or yellow Thai curry paste (additive free)
- 2 cups homemade bone broth
- 2 kaffir lime leaves
- 1 Tbsp Cell Squared Certified Organic Liver Powder
- Cell Squared Organic Ghee for frying
- Cooked and cooled rice
- Fresh coriander
- Probiotic coconut yoghurt
- Or keep it simple & serve alone
- Slice the lamb into medium sized pieces.
- Heat a frying pan over medium heat and add some certified organic ghee. Add the lamb pieces and fry in batches until they’re browned all over.
- Remove from the frying pan and set aside.
- Fry the carrots for a few minutes, then set aside.
- Add some more ghee to the frying pan and then the curry paste. Fry this for a minute or so and then add in the coconut cream and bone broth.
- Add the lamb and carrots back in and pop the kaffir lime leaves in.
- Allow this to simmer on a low-medium heat for 2.5-3 hours, or until the lamb falls apart easily.
- Now add in the cauliflower. Top it up with a bit of filtered water if the liquid has reduced a bit. Place the lid on and simmer for 30 minutes, or until the cauliflower is tender.
- Add in 1 Tbsp of the certified organic beef liver powderand mix through.
- Remove from the heat.