| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Antony’s, Morocco | 1 | servings | |
INGREDIENTS
| 1 | kg | Calf''s liver; cut in 1×1 inch |
| ; slices | ||
| 1 | tb | Plain flour |
| 2 | ts | Cumin seeds |
| 1 | ts | Chilli powder/paprika; (1 to 2) |
| Salt | ||
| 2 | Red onions; finely sliced | |
| 3 | Cloves garlic; finely chopped | |
| 2 | tb | Olive oil |
| 1 | sm | Bunc flat parsley; chopped |
INSTRUCTIONS
Mix the flour, chilli powder/paprika (depending on how spicy you want your liver) and cumin seeds with a pinch of salt in a bowl. Add the liver pieces to the spicy flour, mix and toss thoroughly. Add the spicy liver to a frying pan of hot oil, with a few more cumin seeds and 2 teaspoons of finely chopped garlic. Pan fry for a couple of minutes, depending on how well you like your liver cooked. Serve on a dish of chopped raw onions with sprigs of coriander and flat leaf parsley. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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