Moroccan Lamb Liver

🖨️ Print post

This is one of the tastiest liver recipes I have ever tried! The savory liver pairs beautifully with the sweet onions and the delicate spices.

This is a slight modification of the “Easy Moroccan Beef Liver Tagine” recipe on the Moroccan Eats YouTube channel, using lamb liver instead of beef.

This is made in a tagine, which is a Moroccan cooking vessel that is specially shaped to ensure moist and tender slow cooking. I have a Bruntmor cast-iron tagine that I used for this recipe, but you can easily substitute any heavy cooking vessel, such as a Dutch oven.

Ingredients

• 1 lb lamb liver (or beef liver), cut into small cubes (approx. 3/4 inch)
• 3 onions, finely chopped
• 3 garlic cloves, crushed or finely chopped
• 1/2 cup chopped parsley
• 2 tbsp olive oil
• 1 tsp ginger
• 1 tsp paprika
• 1/2 tbsp cumin
• 2 tbsp cooking fat of choice (I used lamb tallow)

Instructions

In a bowl, combine 1 tbsp water, 2 tbsp olive oil, spices, parsley, and garlic. Mix well. Add liver, mix well, and cover for up to a couple of hours.

Heat cooking fat in tagine (or cooking pan of choice) on medium heat. Add onions and cook, stirring frequently, until translucent, about 6 minutes.

Add liver to pan. Mix well with onions, then turn heat to low and cover. Cook for 10 minutes.

Turn off heat and season to taste with salt and pepper. Serve immediately and enjoy!

🖨️ Print post