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Merguez liver and onions

added by River Cottage Veg Every Day! 18th November 2011
at 14:01

This recipe was featured on the River Cottage Veg TV series. Original recipe taken from River Cottage cookbook.

Rate this recipe:

Prep time

30 mins

Cook Time

2-4 mins

Servings

Ingredients

300g fresh lamb's liver, thinly sliced
½ a medium onion, thinly sliced
1 tsp ground coriander
1 tsp ground caraway
1 tsp ground cumin
A pinch of smoked paprika
A pinch of cayenne pepper
1 garlic clove, finely sliced
½ tbsp rapeseed or olive oil
Small knob of unsalted butter
Salt and black pepper

cookbook, Liver, Onions

Directions

1. Put the liver and onion in a bowl with all the spices, the garlic and the oil. Toss together with your hands then cover and leave for 20 minutes.

2. Heat a large frying pan over a high heat. When it's good and hot, add the liver mixture, making sure it's well spread out. Throw in the knob of butter too. Let the liver sear for about 1 minute, then give it a good stir or toss and cook for a minute or so more.

3. Season, then serve straight away, trickling over any juices from the pan.

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