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16Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. lamb liver (or fresh calf)
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt (or to taste)
- 1/4 tsp. black pepper (or to taste)
- 1/8 tsp. cayenne pepper (optional)
- 1 Tbsp. vegetable oil
- 3 tsp. vinegar (or lemon juice)
- 3 onions (large, thinly sliced)
- 4 Tbsp. vegetable oil (or olive oil)
- 1 pinch salt
- 1/8 tsp. pepper
- 1/2 tsp. sugar (optional)
- flour (Optional:, for dredging the liver)
- 2 Tbsp. butter
- 1 Tbsp. chopped parsley (or cilantro, optional)
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Reviews(3)
Shyla DeVeaux 7 years ago
This was excellent. The marinade really made the liver taste wonderful. I used a mix of olive oil, butter, and crisco to cook it. Would advise not to leave the onions in per the recipe, rather take them out to cook the liver. Excellent marinade, will make again!