| 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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