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Marinated Lamb Liver Tajine with Preserved Lemon and Olives
A fragrant Moroccan tajine where lamb liver is marinated in a lemony sauce, seasoned with garlic, cilantro, parsley and marinated olives. Perfect for the feast of the lamb.
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Critical Success Points
- • Marinate the liver long enough for it to absorb the flavors.
- • Cook the onion until translucent before adding the liver.
- • Do not overcook the liver to preserve its tenderness.
Safety Warnings
- • Handle raw liver with clean hands and disinfect surfaces after use.
- • Cook the liver through (internal temperature ≥ 70 °C) to avoid any bacterial risk.
- • Be careful with hot oil when sautéing the onion.
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