A juicy, filling stew made by slowly cooking lamb liver together with tomatoes and onions. This traditional home-cooked dish is served hot for dinner alongside bread or pilaf.
Cut the onions into small cubes and sauté in oil over low heat until softened; add the grated tomatoes and tomato paste and sauté a few minutes more.
Add a cup of hot water and the bay leaf, and cook over low heat until the sauce thickens.
Add the cubed liver to the sauce and season with salt and black pepper; cook 8-10 minutes more until the liver changes color and is coated in sauce. Caution: don't boil the liver too long in the sauce, or it will toughen.
Remove the bay leaves and serve with hot rice or fresh bread.
Contains no allergens. Important: Sear the liver briefly first, then cook it with the sauce over low heat; adding the liver at the very end once the sauce is ready, rather than simmering it in the sauce for a long time, preserves its texture.
Adding a pinch of ground red pepper to the tomato paste noticeably enriches the color and flavor of the stew.
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