I tend to refer to this as a Middle Eastern inspired dish primarily because of the mint and cinnamon, which remind me of many a Lebanese meal I’ve enjoyed.
It is quite simple to make, you’ll probably spend longer prepping the ingredients than you will cooking.
Liver in Sherry Vinegar
This is a liver dish to give to people who think they don't like liver.
Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 500g Lambs Liver
- 1 Medium Onion, finely chopped
- 6 Cloves of Garlic, finely chopped and mixed with 1 teaspoon of dried mint
- 1 Red Pepper, de-seeded and cut into strips
- 3 Fresh Hot Chilli Peppers, sliced into thin rings
- 2.5cm Cinnamon Stick, left whole and removed at end of cooking
- 60ml Sherry Vinegar
- 50g Butter, Ghee or Olive Oil
- 2 Tablespoons of Flour
- 2 Teaspoons of Sea Salt
- Freshly Ground Pepper
Instructions
- Clean and cut the liver into pieces no more than about 2.5cm in size. Season the flour with the ground pepper and toss the liver pieces in until coated.
- Heat the butter, ghee or oil and fry the onion and slices of pepper until the onions starts to brown, about 5 minutes over a medium-high heat.
- Add the garlic and mint mixture and cook for another minute or two.
- Add the liver and cinnamon stick and cook for 10 minutes, turning frequently.
- Add the salt, chillies and vinegar. Deglaze the pan and stir well, reduce the liquid by about a third.
- Serve with cous cous or rice
Notes
Rather than spend an age finely chopping garlic I use this nifty garlic rocker, it is an amazing time saver and gives uniform results and much better than the sludge you get from garlic crushers.
I find the easiest way to coat the liver pieces is to add the flour, pepper and liver into a Ziploc or sandwich bag and shake it all up.
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Liver in Sherry Vinegar