Kibda Maklia (Moroccan Fried Lamb Liver)

Ingredients

• •1 lb lamb liver, cut into bite-sized pieces
• •3 medium onions, thinly sliced
• •4 cloves garlic, minced
• •3 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp ground paprika
• •½ tsp ground ginger
• •¼ tsp cayenne pepper
• •to taste Salt and black pepper
• •2 tbsp fresh cilantro, chopped
• •1 tbsp fresh lemon juice

Directions

1. 1Heat olive oil in a large skillet over medium-high heat.
2. 2Add sliced onions and cook for 8-10 minutes until soft and golden, stirring occasionally.
3. 3Add minced garlic and cook for 1 minute until fragrant.
4. 4Stir in cumin, paprika, ginger, and cayenne pepper, cooking for 30 seconds.
5. 5Increase heat to high and add lamb liver pieces, cooking for 5-7 minutes, stirring frequently until cooked through and lightly browned.
6. 6Season with salt and black pepper to taste.
7. 7Remove from heat and finish with fresh cilantro and lemon juice.
8. 8Serve hot with crusty bread or couscous.

💡 Lamb liver becomes chalky quickly. Sear it just until browned outside and barely cooked through, then let the hot onions finish it off the heat.

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