Lamb Liver
A simple dish of cooked lamb liver.
A simple cooked lamb liver dish prepared as a recipe video.
Like a pan-cooked liver dish.
Cook the liver just until tender so it does not become tough.
Ingredients
- Lamb liver [sawda]
- Onion
- Garlic
- Lamb tail fat
- Ghee
- Lemon juice
- Salt
- Pepper
- Cumin
- a pinch Red pepper
Instructions
- Roughly chop the onion or slice it thinly, as preferred.
- Remove the veins and white parts from the lamb liver on the prep surface.
- Pat the lamb liver dry with paper towel; do not wash it.
- Slice the lamb liver thinly on the cutting board.
- Cut the lamb tail fat into small pieces on the cutting board.
- Heat the ghee in a frying pan over high heat.
- Fry the onion in the pan with a pinch of salt until softened and golden.
- Remove the onion from the pan and set aside.
- Raise the pan's heat well if it has lowered before adding the liver.
- Add the lamb liver to the hot pan with the salt, pepper, and cumin, and stir until it reaches the desired color.
- Add the fried onion over the liver in the pan and stir it through so it absorbs the flavor.
- Add the lemon juice and crushed garlic to the pan at the end.
- Add a pinch of red pepper to the pan if using.