Liver with Lemon and Garlic
A hot lamb liver dish cooked with onions, peppers, lemon, and warm spices, with a rich flavor.
A hot liver dish cooked with onions, peppers, lemon juice, and warm spices for a rich, savory flavor.
Similar to sautéed liver with onions and peppers.
Cook the liver briefly so it stays tender. Lemon and spices help balance its strong flavor.
Ingredients
- 800 g lamb liver
- 2 onions
- mixed-color bell peppers
- 1 lemon
- half a kilo flour
- ½ teaspoon dried coriander
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 tablespoon salt
- 1 tablespoon pepper paste
- optional garlic
- a little oil oil
Instructions
- Clean the liver on a cutting board by removing the veins, fat, and excess parts, as shown by the chef.
- Cut the liver on a cutting board into relatively large pieces, suitable for frying.
- Cut the bell peppers on a cutting board into lengthwise strips that are neither too thin nor too thick.
- Cut the onions on a cutting board into wedges.
- Put a little oil in a frying pan over the heat and heat the pan well.
- Add the onions to the hot pan with a pinch of salt and stir until they soften slightly.
- Add the bell peppers to the pan after the onions and stir briefly, without letting them soften too much.
- Add the dried coriander, cumin, black pepper, and a little salt to the pan with the onions and bell peppers.
- Add the pepper paste to the pan with the vegetables and spices, and stir until the mixture softens for about 2 more minutes.
- Transfer the onion and bell pepper mixture from the pan to a plate and set aside.
- Spread the flour in a bowl or on a suitable surface, then place the liver pieces over the flour and turn until well coated.
- Shake the liver pieces free of excess flour using a colander or sieve.
- Heat the oil in the pan for frying the liver.
- Fry the flour-coated liver pieces in the pan in batches, leaving space between them and without overcrowding the pan.
- Remove the liver pieces from the pan before they are fully cooked, as they will finish cooking with the vegetables later.
- Return the fried liver pieces to the pan, then add the previously cooked onion and bell pepper mixture over them.
- Mix the liver with the vegetables in the pan over low heat until the mixture comes together.
- Taste for salt in the pan at this stage; if the dish needs any spices you would like to add, you can add them.
- Leave the mixture in the pan over low heat for about 5 minutes.
- Squeeze the lemon into the pan as the final step after increasing the heat slightly, then serve hot.