Savory Lamb Liver with Onion and Tomato
Equipment
- Large skillet or sauté pan Preferably non-stick or cast iron for even heat distribution.
- Cutting board and sharp knife A sharp blade is essential to cleanly slice the liver and vegetables.
- Tongs or spatula For flipping and stirring the liver as it cooks.
- Mixing bowl To toss the liver in the spices before cooking.
- Colander and paper towels To rinse and pat dry the liver before cooking.
Ingredients
For the Main Dish
- 1 lb lamb liver sliced into ¼-inch thick strips (ask your butcher to clean and prep it for you)
- 2 medium yellow onions thinly sliced
- 3 medium tomatoes finely chopped
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Juice of ½ a lemon optional, for brightness
Optional Add-ins
- 1 green chili chopped (for a little heat)
- 1 tablespoon tomato paste if you want a deeper tomato flavor
- A pinch of sumac for a slightly tangy Middle Eastern twist
Instructions
Step 1: Prep the Liver
- Start by rinsing the lamb liver under cold water and patting it completely dry with paper towels. This helps reduce excess moisture and prevents splatter during cooking. Slice into even strips for uniform cooking.
Step 2: Marinate with Spices
- In a bowl, toss the liver slices with cumin, paprika, coriander, salt, and pepper. Let this sit while you prep your onions, garlic, and tomatoes. This quick marination gives the liver a richer flavor, somewhat akin to bold beef liver and onions recipes how to cook with a modern touch.
Step 3: Sauté the Onions
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 5–7 minutes until they soften and start to caramelize. Stir often so they don’t burn. This step is the heart of any good liver and onions recipe—sweet onions bring balance to the intense flavor of liver.
Step 4: Add Garlic and Tomatoes
- Add the garlic and cook for 1 minute until fragrant. Then, stir in the chopped tomatoes (and tomato paste, if using). Let everything simmer for 5–6 minutes until the tomatoes break down and form a thick sauce. If using green chili or sumac, add them now.
Step 5: Cook the Liver
- Push the tomato-onion mixture to the edges of the pan and add the liver slices to the center. Sear them for 2 minutes on each side, then stir everything together so the liver mingles with the sauce. Cook for another 3–4 minutes max. Overcooking will make the liver tough and grainy.
Step 6: Finishing Touch
- Turn off the heat and squeeze a bit of lemon juice over the top. Garnish with chopped parsley and serve hot.