Moroccan Style Liver in Tomato Sauce
Ingredients
- 500 g lamb liver washed and cut into 2cm cubes. (Young, fresh liver is preferred.)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt to taste
- 1/2 teaspoon cayenne pepper optional
- 1 tablespoon vegetable oil
- 2 tablespoons lemon juice or vinegar
- 1-2 tablespoons finely chopped parsley and coriander plus a little more for garnish
- 2 cloves of garlic minced or grated
- 3 tablespoons olive or vegetable oil for stir-frying/sauteeing
- 3-4 tablespoons passata sauce
Instructions
- To prep and marinate the liver, begin by removing the transparent membrane that surrounds the liver.
- Cut the liver into cubes, roughly 2 cm thick
- To marinate the liver, combine the cubed liver in a bowl with the spices, lemon juice and 1 tbsp oil then mix thoroughly.
- Cover the bowl and leave it to marinate in the fridge for at least 30 minutes. For best results, you can marinate it overnight.
- Place 3 tbsp of olive oil in a frying pan and heat slightly without burning the oil. Then add the liver cubes and stir-fry until browned but still tender.
- Stir in the passata sauce and let it simmer for a few minutes to absorb all the flavour and juices from the liver.
- Serve hot garnished with some Moroccan bread, olives and a nice cup of Moroccan tea!
