KEBDA MCHERMLA (Lambs Liver tagine))

The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions.

Serve on a bed of mashed potatoes (Puré de Batata) Perfect match

INGREDIENTS Serves 2
For the marinade 
500g calves liver
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon  salt, plus more for onions
1 teaspoon ground black pepper, more for onions
1/2 teaspoon cayenne pepper
1 tablespoon Sunflower oil

2 teaspoons White Wine Vinegar

2 large onions, thinly sliced

3 tablespoons sunflower oil
70g plain flour
2 tablespoons unsalted butter
1 tablespoon finely coriander

Slice the liver into thin cutlets or steaks.

In a large bowl, mix the liver with the cumin, paprika, salt, black pepper, cayenne pepper, Vinegar, and sunflower oil and let it marinade for 1 hour.

In a large frying pan, heat the sunflower oil, over a medium to medium-high heat.

Add the sliced onions, season to taste with salt and pepper, and stir to coat evenly.
Fry for about 15 minutes, stirring occasionally, until the onions are lightly colored and tender. Set aside

Dredge the liver lightly in flour. Add the liver to the pan and fry it for 1 to 2 minutes on each side, or until cooked through. Add the onions. Leave the pan on low heat, then remove the Liver and onions to a warm plate

Add the 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 the coriander.

Original Recipe The Spruce eats
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