A hearty offal dish made by quickly sauteing lamb liver, kidneys, and heart with onion and green pepper. Each bite combines three different textures; it is a classic supper dish.
Rinse the liver, kidneys, and heart separately and pat them dry with paper towels. Cut them all into similarly sized small cubes.
Heat the oil in a wide skillet, add the onion, and saute over medium heat until lightly golden.
Add the cubed kidneys to the skillet and saute for 3–4 minutes; they require the longest cooking time, so start them before the other offal.
Add the cubed liver and heart and saute over high heat, stirring constantly, until the pieces change color. Do not overcook or the offal will become tough.
Add the green pepper, salt, black pepper, and cumin, saute for 2–3 more minutes, and serve hot.
Important: Each type of offal cooks at a different rate. The liver and heart cook faster, while the kidneys take a little longer to become tender, so add them to the pan a few minutes earlier. Cook offal on the day you buy it, if possible; it quickly loses its freshness and develops an odor if stored. Allergen: No common allergens are listed.
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