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Lamb Liver with Spices
Lebanese lamb liver quickly fried with cumin, lemon and chilli — ready in 10 minutes and intensely flavoured.
Ingredients
Instructions
Pat liver slices completely dry with paper towel.
Heat oil in a wide pan over very high heat.
Fry onion until golden, add garlic.
Add liver slices in a single layer — do not crowd the pan.
Cook 1-2 minutes each side — liver should still be slightly pink inside.
Add cumin, chilli and coriander, toss quickly.
Add lemon juice, toss once more and remove from heat immediately.
Scatter with parsley and serve with warm flatbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
