North African Algerian Kebda M Chermoula Lamb Liver Recipes

NORTH AFRICAN (ALGERIAN) KEBDA M'CHERMOULA - LAMB LIVER!

Steps:

• Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes.
• Turn up the heat, add the cumin and garlic and lightly fry off.
• Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened.
• Stir in half or the chopped coriander and sprinkle the rest on the top.
• Serve with basmati rice and salad, mashed potato or fresh bread etc.

LAMB LIVER WITH ORANGE & PAPRIKA

Steps:

• Fry onion& garlic until soft.
• Coat liver in seasoned flour and brown in the pan.
• Stir in liquid and herbs.
• Add sugar and bring to boil.
• Reduce the heat and simmer for 15 to 20 minutes.

CROATIAN BBQ LAMB LIVER

Steps:

• Cut liver into 1 cm thick stakes, removing small veins. Soak liver in milk for 1 hour.
• Drain the milk dry with paper towel, soak in oil and put on fire. Livers are done when they are rose inside.
• Salt after otherwise livers will be hard. Serve with fresh cut onion rings.
• At the end, just pour over some olive oil over the livers and add some minced garlic.