Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}

Eating Organ Meat can be a challenge for many, and I have found Beef Liver to be very over powering, so I typically source Lambs Liver for my pate!  It has a much milder flavor and works really well with mild spices!

As Turmeric, Ginger & Garlic all have wonderful anti inflammatory properties, I paired these flavors to provide a mildly spicy way to enjoy a dish typically many automatically think they will dislike and found that this has quickly become my hands down favorite way to enjoy liver!  The pairings of Tumeric, Ginger & Garlic provide a real Middle Eastern note, and also provide a spiciness that typically we miss when following AIP due to the elimination of nightshades (Egg Plant, Chilli, Green/Red/Yellow Pepper, Tomatoes & Potatoes) which are often used to spice up dishes.

I also recommend that this Lambs Liver Pate is not blended until smooth, many people find that a well pureed pate can feel slimy in its texture and find that texture to be off putting, therefore I recommend that you pulse the ingredients in the Food Processor/Blender rather than blitzing it on high so that you have a coarse texture

Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}
Print Recipe
Turmeric & Ginger provide this coarse liver pate with a spicy kick which excites the taste buds and enhances the experience of eating Liver
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}
Print Recipe
Turmeric & Ginger provide this coarse liver pate with a spicy kick which excites the taste buds and enhances the experience of eating Liver
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Instructions
  1. Wash Lambs Liver and Pat Dry
  2. Pan Fry Bacon until crisp & place in Food Processor with Bacon Fat
  3. Strip Thyme Leaves from branches, finely chop
  4. Finely chop Parsley, Garlic & Ginger and mix with thyme & dry seasonings.
  5. Sprinkle Seasoning onto Liver, and pan fry 3-4 Minutes per side until brown through (there should be no pink)
  6. Add Liver to Food Processor, plus any remaining seasoning and oils left in the pan, adding the coconut oil.
  7. Pulse in Food Processor until roughly smooth. I have found that people prefer the texture of pate if it is not smooth!
  8. Portion into Ramekin Dishes (Freezes really well)
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5 thoughts on “Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}

    1. @erin I had completely missed a sentence on that point! Maybe when I was cut and pasting it from my Word Document to the blog software! Thanks for querying it!

  1. Just made this tonight for dinner. Really yummy! Had with plantains, cucumbers and apples. We only had 3 slices of bacon but still tasted delicious. Thanks!

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