* 350 g (12 oz) ostrich liver, de-veined and thinly sliced
* 1 large onion, peeled and sliced
* 6 slices home smoked bacon, chopped roughly
* 1 teaspoon white cumin seeds, ground
* 1 teaspoon black cumin seeds, ground
* ½ chili powder (or to taste)
* ½ teaspoon caraway seeds, ground
* 4 tablespoons plain flour
* Juice from half a lemon
* The zest from ¼ of a lemon, finely chopped
* ½ teaspoon brown sugar
* 1 tablespoon balsamic vinegar
* Pinch of salt
* 6 tablespoons of beer (mild!) or lager
* Olive oil for frying

===Method===
* Mix the plain flour, ground spices, salt and add to a shallow dish and roll the liver in the mixture so it's really well covered
* Leave the liver in the flour while you cook the onions, so it grabs as much flour as possible
* Mix the beer, balsamic vinegar, lemon juice and lemon zest together and put to one side
* Heat a wok and add a few glugs of olive oil and gently fry the onions for 5 minutes until soft and golden, don't burn them
* Just as the onions start to colour, add the chopped bacon slices
* When the onions are done, reserve and keep warm
* Add a dash more oil if the wok is dry and over a low to medium heat, fry the liver for about 1 minute a side so it browns slightly and the blood runs a little.
* Turn the heat up high and add the liquid and the reserved onions and bacon and reduce to most of the liquid has gone
* You should be left with a nice gooey sauce

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