Naimi lamb liver with onion and pepper is best made with all ingredients ready before cooking begins. A wide pan distributes heat, and evenly sized pieces make it easier to check that the centre is cooked. This quantity serves about 2–3 people, depending on the bread and side dishes.
Ingredients
- 500 g Naimi lamb liver.
- 1 large onion, sliced, and 1 green pepper.
- 2 garlic cloves and 2 tablespoons oil.
- ½ teaspoon cumin, salt and black pepper.
- Lemon and parsley to serve, optional.
Prepare
Prepare the vegetables first using clean utensils, then cut the liver into evenly sized pieces if necessary. Vinegar or lemon is not a substitute for cooking, and you should not taste raw liver. Wash your hands and clean utensils and surfaces that touched it before preparing bread or salad.
Cook in the pan
Sauté the onion in the oil until softened, add the pepper, then temporarily remove both if you need more space. Cook the liver in suitable batches, turning until cooked through. Return the vegetables and add the garlic and spices near the end without burning them.
Check doneness
Do not assume one or two minutes will suit every piece; thickness changes the cooking time. Use a suitable food thermometer and cook organ meats to at least 71°C, following the pack instructions. A browned outside is not enough if the centre remains uncooked.
Serve
Serve immediately with bread, adding lemon after cooking if desired. Avoid keeping the pan on the heat long after the liver is done, as it can dry out. If you will not use the pack immediately, follow its storage instructions and time limits. Liver needs more immediate planning than larger cuts bought for longer storage.
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