Marinated Lamb Liver Tajine with Preserved Lemon and Olives

Ingredients

• 500 g Lamb liver (Fresh, cut into 2 cm strips)
• 3 cloves Garlic (Minced)
• 30 g Fresh cilantro (Coarsely chopped)
• 30 g Fresh parsley (Chopped)
• 1 piece Preserved lemon (Pulp and peel, finely chopped)
• 2 tbsp Fresh lemon juice
• 1 tsp Ras el hanout (spice blend)
• 2 tbsp Olive oil
• 100 g Marinated olives (Pitted, cut in half)
• 1 piece Medium onion (Finely sliced)

Instructions

1. Cut the liver

   Cut the lamb liver into strips about 2 cm wide and place them in a large bowl.

   Time: PT5M

2. Prepare the marinade

   In the same bowl, add the minced garlic, cilantro, parsley, the pulp and peel of the preserved lemon, lemon juice, ras el hanout and olive oil. Mix well, then pour the sauce over the liver strips. Let marinate for 10 minutes at room temperature.

   Time: PT10M

3. Sauté the onion

   Heat 1 tbsp olive oil in the sauté pan or tajine over medium heat. Add the sliced onion and cook for 5 minutes until it becomes translucent.

   Time: PT5M

   Temperature: Moyen

4. Cook the liver

   Add the marinated liver strips to the pan, cover and cook over medium heat for 20 minutes, stirring gently halfway through.

   Time: PT20M

   Temperature: Moyen

5. Add olives and preserved lemon

   Add the marinated olives, the remaining pieces of preserved lemon and fresh cilantro. Mix and cook for another 5 minutes uncovered.

   Time: PT5M

   Temperature: Moyen

6. Finishing and serving

   Remove from heat, sprinkle with chopped fresh parsley and serve immediately in the tajine or in a hot serving dish.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

2 g