Liver Onion fry - Moroccan style

Morocco is known for its culture & cuisine. From this land I accidently stumbled upon this simple yet mouth watering recipe of Liver & Onion fry. I invite you to come and enjoy the taste and flavours of Morocco.

Ingredients

1. Goat or lamb liver – 500 grams
2. Large onions – 2 or 3
3. Olive oil – 3 – 4 tbsp (for marinating)
4. Olive oil – 7 – 6 tbsp (for cooking)

5. Salt – to taste

6. Degi mirch – 4 tbsp
7. Cumin (zeera) powder – 1 ½ tbsp
8. Black pepper – 1 tbsp
9. Vinegar – 2 tbsp
10. Butter – 2 tbsp

Preparation

• Clean the liver. If the liver is not already sliced into pieces, make slices. Keep the pieces small to medium in size. The bigger they are in size the difficult and longer it take for them to be cooked.

• In a bowl, keep the liver, mix zeera powder, degi mirch, vinegar, olive oil, black pepper all together. Keep this marinated liver in the fridge (not deep freeze) for about 30 to 45 minutes

• Dice the onions finely and keep aside. In a kadai add olive oil and heat it up, so that it is warn. Do not over heat it. Add onions to it; also add a little salt and chilli powder.

• Turn the oven to simmer and let the onions cook. Occasionally stir the onions so that they are smeared in oil and fried. Once the onions turn soft and brown take them out of the oil. Make sure you hold the onions out of the oil for sometime so that oil drains out – don’t squeeze!! Keep the onions aside.

• Add a little more oil the kadai (2 – 3 tbsp) if required and add the marinated mix of liver and spices. Let them fry over simmer. Stir them and occasionally add water, only a tablespoon at a time. After about 45 – 50 minutes check if the liver has become tender, if not then keep on cooking on simmer. Remember do not cook on high; it will burn the spices before the liver is cooked.

• Once the liver is cooked, add half of the onions fried earlier and mix well. Take them out on a platter. Don’t scrap the kadai to clean the spices off it. Just take out the liver onions mix. Leave the spices behind inside the kadai; we have other plans for it.

• In the warm kadai now add 2 tbsp of butter and allow it to melt. With the melted butter now rinse the kadai well, so that you have a sauce of thick texture. Using this sauce, scrap the surface of the kadai so that no masala is left behind.

• On top of the fried liver add the remaining fried onions as garnish.

• Pour this sauce on top of the liver-onion fry. Garnish it will dhania leaves. Serve hot else the sauce will freeze over.

• Enjoy