Author: Christine Benlafquih
o 2 or 3 large onions (thinly sliced)
o 3 to 4 tablespoons vegetable oil (or olive oil)
o Pinch of salt
o 1/8 teaspoon pepper
o Optional: 1/2 teaspoon of sugar
o 1 pound fresh lamb liver
1 teaspoon cumin
o 1 teaspoon paprika
o 1 teaspoon salt, or to taste
o 1/4 teaspoon black pepper, or to taste
o Optional 1/8 teaspoon cayenne pepper
o 1 tablespoon vegetable oil
o 2 to 3 teaspoons vinegar (or lemon juice)
o Optional: flour (for dredging the liver)
o 1 or 2 tablespoons butter
o Optional: 1 tablespoon chopped parsley (or cilantro)
Make sure the liver is properly cleaned and trimmed. Slice the liver into thin pieces or steaks and score the edges all around to help prevent the liver from curling while it's frying.
In a bowl, mix the liver with the spices, vinegar, and oil and leave to marinate for 30 minutes or longer.
In a large skillet, heat the vegetable or olive oil over medium to medium-high heat. Add the sliced onions, a pinch or two of salt and pepper, and stir to coat the onions evenly with the oil.
Fry the onions for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. (Or, you can caramelize the onions. To do this, add 1/2 teaspoon of sugar and fry the onions over slightly lower heat until well colored and caramelized, about 20 to 30 minutes.)
Push the onions to the sides of the pan. If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 5 to 7 minutes on each side, or until cooked through.
Stir the onions occasionally while the liver is frying. When the liver has cooked, transfer the meat and onions to a plate.
Add the tablespoon or two of butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce. Serve the liver and onions immediately with the sauce poured on top. Garnish with a little parsley or cilantro if desired.
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