Kebda Tajine (spiced lamb liver)

Ingredients

• 700 g Lamb liver (Cut into small cubes about 2 cm)
• 300 g Tomato pulp (Canned or freshly blended)
• 1 tablespoon Fresh parsley (Finely chopped)
• 1 tablespoon Fresh cilantro (Finely chopped)
• 3 cloves Garlic cloves (Minced)
• 0.5 lemon Preserved lemon (Cut into quarters, pulp and zest)
• 8 olives Green and purple olives (Pitted, halved)
• 1 tablespoon Tomato paste (Preferably without added sugar)
• 0.5 teaspoon Hot pepper (Powdered, adjust to taste)
• 1 teaspoon Sweet paprika (Sweet paprika)
• 1 teaspoon Salt
• 1 teaspoon Ground cumin
• 3 tablespoon Olive oil (Extra virgin preferred)

Instructions

1. Cut the liver

   Cut the lamb liver into small cubes about 2 cm on each side.

   Time: PT10M

2. Marinate the liver

   In a bowl, mix the liver with the chopped garlic, salt, sweet paprika, cumin, hot pepper, parsley and cilantro. Stir well to coat each piece.

   Time: PT5M

3. Chill

   Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. (If you're in a hurry, you can go straight to the next step.)

   Time: PT1H

4. Heat the tajine

   Place the tajine over medium heat and add 3 tablespoons of olive oil. Heat for 2 minutes until the oil is slightly shimmering.

   Time: PT2M

5. Sear the liver

   Add the liver cubes to the tajine and brown them lightly on each side (about 2 minutes per side). Remove the liver and set aside.

   Time: PT5M

6. Prepare the tomato base

   In the same tajine, add the tomato paste and sauté for 1 to 2 minutes, stirring.

   Time: PT2M

7. Simmer the sauce

   Stir in the tomato pulp, mix well and let simmer for 2 to 3 minutes until the sauce thickens slightly.

   Time: PT3M

8. Add the liver and aromatics

   Return the liver to the tajine, add the halved preserved lemon and olives. Gently stir to coat everything.

   Time: PT2M

9. Simmer covered

   Close the tajine and cook over low heat for 10 minutes. Check the liver: it should be tender and the sauce thick.

   Time: PT10M

10. Finishing and serving

    Open the tajine, sprinkle with extra chopped parsley and serve immediately with Moroccan bread or couscous.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Lamb liver: Veal liver
• Instead of Tomato pulp: Crushed tomatoes
• Instead of Fresh parsley: Chives
• Instead of Fresh cilantro: Flat-leaf parsley
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Preserved lemon: Fresh lemon + salt
• Instead of Green and purple olives: Black olives
• Instead of Tomato paste: Pureed tomato
• Instead of Hot pepper: Black pepper
• Instead of Sweet paprika: Smoked paprika
• Instead of Ground cumin: Caraway
• Instead of Olive oil: Sunflower oil

Equipment Needed

• Tajine with lid
• Chef's knife
• Cutting board
• Marinating bowl
• Wooden spoon or spatula
• Plastic wrap

Critical Steps — Do Not Skip

• Marinate the liver for at least 1 hour so the spices penetrate.
• Sear the liver quickly to achieve a light color without overcooking.
• Cook everything under the tajine lid to retain steam and achieve a creamy sauce.

Chef Tips from the Video

• Use high-quality preserved lemon; it adds a unique aromatic depth.
• For a more authentic flavor, add a pinch of ras el hanout in addition to the cumin.

Troubleshooting

Storage

Refrigerator: Store the tajine in an airtight container for 2 to 3 days.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The marinade can be prepared the day before to save time on the day.
• The tomato sauce can be made ahead and reheated before adding the liver.