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Heat the olive oil in a pot over medium heat and add the lamb liver pieces. Cook while stirring for about 5 minutes until the liver begins to brown. Add the diced onions and grated garlic, then continue cooking for another 5 minutes, allowing the flavors to meld together.
Incorporate the spices—turmeric, chili powder, cumin, and paprika—along with the chopped parsley, coriander, preserved lemon pulp, and water. Stir everything together, cover the pot, and let it cook for about 10 minutes until the liver is tender and the sauce thickens. Garnish with fresh parsley and preserved lemon pieces before serving.
Ingredients
Directions
Heat the olive oil in a pot over medium heat and add the lamb liver pieces. Cook while stirring for about 5 minutes until the liver begins to brown. Add the diced onions and grated garlic, then continue cooking for another 5 minutes, allowing the flavors to meld together.
Incorporate the spices—turmeric, chili powder, cumin, and paprika—along with the chopped parsley, coriander, preserved lemon pulp, and water. Stir everything together, cover the pot, and let it cook for about 10 minutes until the liver is tender and the sauce thickens. Garnish with fresh parsley and preserved lemon pieces before serving.
