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!