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Merguez liver and onions
Merguez liver and onions
added by River Cottage Veg Every Day!

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

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Prep time
  • 30 mins
Cook Time
  • 2-4 mins
  • 2
  • 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
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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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