Delicious dish, so tender and tasty. Don’t be tempted to add extra flour, as the dish will be gluey and the flavours won’t be so obvious. The combination of cardamom and liver is wonderful. We served this with plain rice, but a pilau with apricots and almonds would be good. The recipe is very quick, so you’ll need to start with cooking the rice.
- 1 lamb’s liver
- 2 small onions, thinly sliced.
- 3 tbsp mustard seed or rape seed oil
- 4 tbsp flour
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp crushed cardamom seeds
- 1/4 tsp ground cloves
- 1/2 tsp ground coriander
- 300ml lamb stock, or water
- Prepare the liver. Cut into cubes, removing any obviously chewy pipes and connective tissue. Don’t worry about small veins.
- Heat the oil in a large frying pan that has a lid (you’ll need this later).
- Mix the flour, salt, pepper and spices. Toss the liver in the flour to lightly coat it.
- Add the liver to the frying pan, and fry it quickly, stirring and turning.
- When the liver is browned, add the stock, bring to the boil, and then simmer for 10 minutes.
Serve with pilau and some vegetable dishes.