A filling offal recipe made by quickly sautéing lamb liver, kidney, and heart together in a pan with onion and green pepper. Offering three different textures in every bite, it's one of the classic flavors of the dinner table.
Wash the liver, kidney, and heart separately and pat dry with paper towels; cut them all into similarly small cubes.
Heat vegetable oil in a wide pan, add the onion, and sauté over medium heat until lightly pink.
Add the kidney cubes to the pan and sauté for 3-4 minutes; start these first since they require the longest cooking time.
Add the liver and heart cubes to the pan and sauté over high heat, stirring constantly, until the pieces change color. Note: overcooking will toughen the offal.
Add the green pepper, salt, black pepper, and cumin, sauté for 2-3 more minutes, and serve hot.
Important: in a mixed offal sauté, each piece cooks in a different time; liver and heart soften faster, kidney takes a bit longer, so it's best to add the kidney to the pan a few minutes earlier. Caution: cook the offal the same day you buy it if possible; offal left sitting quickly loses its freshness and develops an odor. Allergen: contains no specific allergen.
If you cut the pieces small and similar in size, they cook more evenly, and you get the taste of all three offal varieties together in each bite.
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