Lamb's liver is an important part of the Iraqi and Middle Eastern traditional recipes; I am not much into eating lamb liver, but my husband really enjoys this dish. I like to cook the liver with the heart and kidney of the lamb and mix them all in one dish. My husband loves this dish, so I always cook it for him. The liver is an excellent source of protein, which helps to build and maintain muscle, hair, and nails, also an important component of enzymes and hormones. The liver has a good source of folate, riboflavin, and vitamin B-12, which is an essential product for red blood cells and nervous system function. The liver has Vitamin A, which is good for the eye, hair, and skin.
Ingredient:
Lamb liver, heart, and kidney
5 cloves of garlic minced
4 Tablespoon ginger minced
½ long hot pepper minced
3 sun dry tomatoes minced
1 cups of green onions
1 red onion
1 red pepper
1 cup cilantro
1 Tablespoon cumin
1 tablespoon black pepper
1 tablespoon nutmeg
1 tablespoon garam masala
1 tablespoon allspice
3 tablespoon olive oil
3 tablespoon tomatoes past
¼ cup of water
Instruction:
Cut the liver, heart, and kidneys into small pieces. Put in a pot and fill with water to cover all the liver, heart, and kidneys and let it cook, remove all the white foamy slimy stuff as comes up. let it cook for about 30 minutes or until the meat is tender. After the meat is cooked drain in a colander strainer and wash the meat with water.
In a skillet add olive oil, garlic, ginger, long hot pepper, and dry tomatoes, let it cook for 2 minutes then add green onions, red onion, and red pepper.
Add the liver, heart, and kidneys to skillet and let it cook for about 5 minutes then add tomatoes past and water and mix well with the other ingredients. Then add the cilantro, cumin, black pepper, nutmeg, garam masala, salt, and allspices. Cove the skillet and let it cook for about 15 minutes on low heat.
