|Dietary Gu >(per serving)|
|Servings: Servings 2 to three|
|Quantity per serving|
|% Everyday Value*|
|Total Body fat 54g||69%|
|Saturated Excess fat 16g||82%|
|Complete Carbohydrate 7g||3%|
|Dietary Fiber 2g||six%|
|*The % Everyday Worth (DV) tells you how significantly a nutrient in a meals serving contributes to a daily diet program. two,000 calories a day is utilised for general nutrition suggestions.|
The sliced liver is marinated in the Moroccan spices of cumin and paprika and then cooked with a generous amount of fried or caramelized onions. Make the dish spicier by adding cayenne pepper, and serve on a bed of mashed potatoes (Pur de Batata) for Moroccan comfort food at its very best.
- 1 lb./500 g fresh calf or lamb liver
- 1 teaspoon cumin
- one teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional 1/eight teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 to 3 teaspoons vinegar (or lemon juice)
- two or 3 massive onions (thinly sliced)
- three to 4 tablespoons vegetable oil (or olive oil)
- Pinch of salt
- one/eight teaspoon pepper
- Optional: one/2 teaspoon of sugar
- Optional: flour (for dredging the liver)
- one or 2 tablespoons butter
- Optional: one tablespoon chopped parsley (or cilantro)
Steps to Make It
Make confident the liver is effectively cleaned and trimmed. Slice the liver into thin pieces or steaks and score the edges all close to to help avert the liver from curling whilst it truly is frying.
In a bowl, mix the liver with the spices, vinegar, and oil and depart to marinate for 30 minutes or longer.
In a big skillet, heat the vegetable or olive oil more than medium to medium-higher heat.
Add the sliced onions, a pinch or two of salt and pepper, and stir to coat the onions evenly with the oil.
Fry the onions for about 10 minutes, stirring occasionally, until finally the onions are lightly colored and tender. (Or, you can caramelize the onions. To do this, include one/two teaspoon of sugar and fry the onions more than somewhat reduce heat till effectively colored and caramelized, about twenty to 30 minutes.)
Push the onions to the sides of the pan. If preferred, dredge the liver lightly in flour. Include the liver to the pan and fry it for 5 to seven minutes on every single side, or until finally cooked by means of.
Stir the onions occasionally while the liver is frying.
When the liver has cooked, transfer the meat and onions to a plate.
Add the tablespoon or two of butter to the pan and swirl the pan to melt the butter and mix it with the juices to form a sauce.
Serve the liver and onions quickly with the sauce poured on prime. Garnish with a tiny parsley or cilantro if desired.