Baked Liver In Yogurt Sauce

25 g/1 oz polyunsaturated margarine
450 g/1 lb lambs' liver, thinly sliced
300 nil/1/2 pint plain low-fat yogurt
2 teaspoons chopped mixed herbs
salt
freshly ground white pepper
pinch of paprika, to garnish

Melt the margarine in a flameproofcasserole. Add the liver and fry gently until browned on both sides. Drain off any excess fat.

Mix the yogurt with the herbs and salt and pepper to taste, then pour over the liver and bring to the boil.

Cover the casserole, transfer to a preheated moderate oven (160 °C/325`F, Gas Mark 3) and cook for 25 minutes. Taste and adjust the seasoning, then sprinkle with paprika and serve hot.

SERVES 4