Month: November 2020

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Lamb Liver in a sauce โ€“ Kebda Mchermla

This dish is usually served in small plates with bread (any type) along with at least one other dish.

Please check the video here: https://youtu.be/aWrYF-RlNUA

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Lamb Liver in a sauce โ€“ Kebda Mchermla

Cuisine Algerian
Keyword Lamb Liver in a sauce, Kebda Mchermla
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author LDSโ€˜s Mom

Ingredients

  • 1 lb liver (lamb), cut into small pieces
  • 4 cloves garlic, minced
  • 1 medium tomato, grated
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp vinegar
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/4 tsp caraway powder
  • 1/2 tsp ginger powder
  • About 1 cup hot water
  • 1 tbsp chopped parsley (optional)
  • 1 tbsp chopped cilantro (optional)
  • Harissa or crushed red pepper (optional)

Instructions

  1. In a saucepan over medium heat, put olive oil.

  2. Add minced garlic and stir for about a minute.

  3. Add tomato paste and stir for another minute.

  4. Add the grated tomato and cook for 1 to 2 minutes.

  5. Add liver, then season with salt, pepper, ginger, caraway and add paprika. If you like it spicy then add crushed red pepper or harissa (optional).

  6. Stir constantly for few minutes.

  7. Add hot water and let cook for about 10 minutes (or less) over medium low heat (donโ€™t over cook the liver).

  8. Add vinegar, parsley (optional) and cilantro (optional), mix it then turn off the heat.

  9. Serve with bread.

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