Name: Spiced lamb liver on pita bread
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 teaspoon ground coriander; 1/2 teaspoon caraway seeds; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 200 gram lamb liver, sliced thin; 1 red onion, sliced thin; 3 tablespoon olive oil; 2 toasted pita breads, to serve; 1/2 cup corn kernels, canned; handful fresh coriander, to serve

Spiced lamb liver on pita bread

This warming dish is alive with the flavours of Middle Eastern cuisine. Given how nutrient-rich liver is, you’d be wise to add this dish to the menu once a week! Photography by Todd Eyre.

Ingredients

1 teaspoon ground coriander

1/2 teaspoon caraway seeds

1 teaspoon ground cumin

1 teaspoon smoked paprika

200 gram lamb liver, sliced thin

1 red onion, sliced thin

3 tablespoon olive oil

2 toasted pita breads, to serve

1/2 cup corn kernels, canned

handful fresh coriander, to serve

Method

1.Preheat oven to 180°C.

2.In a bowl, mix all the spices together and toss the liver through so that it is coated. Set aside.

3.In a pan, sauté the onion in 2 tbsp olive oil until meltingly soft – about 10-12 minutes on medium heat. Remove.

4.Wrap the pita in a foil parcel and place in the oven to warm – about 5-10 minutes.

5.Meanwhile, heat the remaining oil in pan and fry the liver on high for 1-2 minutes.

6.Add the cooked onions back in, followed by the corn kernels. Toss through.

7.To serve, pile the livers onto the warmed pita bread and scatter with coriander.

The trick with this dish is to cook the onion slow and liver fast!
Note

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