Kebda Chermoula – Lamb Liver in Spiced Sauce
An amazing recipe from Algeria for quick and delicious lamb liver. Cooked in spiced with caraway, heaps of garlic and cayenne pepper, tomato sauce.
Here I used lamb, but you can also cook it with sheep or chicken liver. Traditionally prepared with lamb liver and made as an appetiser or a side dish for celebrations such as Eid, weddings and big family gatherings.
I know that liver might not be everyone’s first choice, but I highly recommend trying this special recipe. The unusual, for western cuisine, blend of spices and the way of cooking the liver in the sauce rather than just pouring the sauce over after it’s cooked helps the meat to soak all the flavours and moisture making it a beautiful and out of the box dish.
Kebda Chermoula – Lamb Liver in Spiced Sauce
Ingredients
- 200 g Lamb Liver
- 3 Big Garlic Cloves crushed
- 1/2 tsp Ground Caraway
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper optional
- 1 1/2 tbsp Tomato Paste
- 1/4 tsp Salt & Pepper
- Fresh Parsley chopped
Instructions
- Cut the liver into cubes and lightly season with salt and pepper. Place on a hot frying pan with 1 tbsp of oil. Fry for 2-3 min on each side.
- In a medium pot heat up 2 tbsp of olive oil. Add garlic, caraway, paprika, cayenne pepper, tomato paste, salt and pepper, and a bit of water ( just so the spices won't start burning). Let it simmer for 5 min on medium/low heat.
- After 5 min add liver to the pot and pour in boiling water just to cover the meat. Let it cook on medium heat covered with a lid for 8-10 min. Add more water if you see the sauce is becoming too thick or the liver is not covered.
- Serve with freshly chopped parsley and baguette to dip into the sauce. Enjoy!