Kebda with warm red pepper salad

Kebda with warm red pepper salad

By
From
The Frugal Cook
Serves
2
Photographer
Mike Cooper

This is a recipe I put in my first student cookbook, Beyond baked beans (Absolute Press), and which still remains a favourite way of cooking liver. Cook the red peppers first.

Ingredients

Quantity Ingredient

For the red pepper salad

Quantity Ingredient
2 red peppers
2 tablespoons olive oil
2 garlic cloves
salt
pepper
2 teaspoons flour
2 teaspoons ground cumin
1 teaspoon sweet pimenton or paprika
250-300g sliced lambs liver
2 tablespoons oil
2 tablespoons lemon juice
2 tablespoons plain, unsweetened yoghurt
2 tablespoons roughly chopped coriander

Method

  1. Quarter the peppers and cut away the stalk and all the white pith inside. Peel the garlic and cut into thin slices. Heat a frying pan or wok, add the oil and stir-fry the peppers over a medium heat until beginning to soften. Turn the heat right down and chuck in the garlic. Cook stirring occasionally until the peppers are completely soft. Season and set aside.
  2. Mix the flour, cumin, pimenton or paprika and salt in a shallow dish and dip the liver in it making sure each bit is thoroughly coated. Heat a large frying pan over a medium heat and add the oil. When the oil is hot lay the slices of liver in the pan. Cook for about 1 minute till you see blood appear on the surface then turn over and cook the other side for another minute or two. Divide the liver between two warm plates and add the lemon juice to the pan. Let it bubble up and pour it over the liver. Top with a spoonful of yoghurt and some chopped coriander and serve with some flatbread and the red pepper salad.

Variations

  • Instead of the warm red pepper salad you could serve the liver with a Middle Eastern-style salad of chopped tomatoes, peppers, cucumber, onion and fresh herbs.

Leftovers

  • The liver is quite nice served cold as a nibble with other Middle Eastern mezze.

Thirfty tip

  • Watch out for prices on red peppers in supermarkets. As a popular ingredient they tend to be heavily marked up.
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