A hearty, saucy stew of lamb liver slowly cooked with tomatoes and onions. This traditional home-style dish is served hot for dinner with bread or rice.
Dice the onions and cook them in oil over low heat until soft. Add the grated tomatoes and tomato paste and cook for a few more minutes.
Add one 200 ml measure of hot water and the bay leaf. Simmer over low heat until the sauce thickens.
Add the cubed liver to the sauce and season with salt and black pepper. Cook for another 8–10 minutes, until the liver changes color and is coated in sauce. Caution: Do not simmer it for too long or it will become tough.
Remove the bay leaves and serve hot with rice or fresh bread.
No common allergens are listed in the ingredients. Important: Sear the liver briefly first, then simmer it with the sauce over low heat. To preserve its texture, add it only after the sauce is ready rather than boiling it for a long time in the sauce.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
