Moroccan fried liver and onions

There are many recipes for liver and onions.  This recipe is completely different and gives a new perspective to liver and onions.  It comes from Morocco and, like most of the cuisine from that country, is characteristically spicy.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 65 Mins

Ingredients

For 3 servings…

450 gms          Liver  - lamb's or calve's - sliced

3 tbs               Olive oil    

2                    Onions  - sliced thinly

                     Pepper      

                     Salt          

                     Flour        

2 tbs               Butter       

For the marinade

1 tbs               Olive oil    

2 tsp               Vinegar  - balsamic   

1 tsp               Paprika     

1 tsp               Cumin  - ground      

1 pinch            Cayenne    

                     Pepper      

                     Salt          

To garnish

1 tbs               Coriander  - fresh - chopped    

Method

Make a marinade from the marinade ingredients.  Marinate the liver in this for at least 30 minutes.

In a large skillet, heat the olive oil over medium to medium-high heat.

Add the sliced onions, season with salt and pepper and stir to coat evenly.  Fry for about 10 minutes, stirring occasionally, until the onions are lightly coloured and tender.  Push the onions to the sides of the pan.

Dredge the liver lightly in flour and add it to the pan and fry it for 3 minutes on each side, or until cooked through - stirring the onions occasionally.

Transfer the meat and onions to a plate, and return the pan to low heat.  Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.

Serve the liver and onions immediately with the sauce poured on top.  Garnish with chopped coriander.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Fitou

     Rasteau