Bahraini Style Liver

Name: Bahraini Style Liver
Ingredients: 300 g lamb liver, chopped; 1 chopped red onion; 3 cloves of crushed garlic; 1 dried black lime (loomi, found in Middle Eastern or Iranian shops); khaleeji mixed spice (ibzar -- Gulf Spices (Ibzar)); black pepper; 1 potato (optional); sunflower oil; salt

9 ingredients

6 steps

Ingredients

300 g lamb liver, chopped
1 chopped red onion
3 cloves of crushed garlic
1 dried black lime (loomi, found in Middle Eastern or Iranian shops)
khaleeji mixed spice (ibzar -- Gulf Spices (Ibzar))
black pepper
1 potato (optional)
sunflower oil
salt

Directions

1

Peel and dice the potato into small pieces and par boil until slightly soft.
2

Fry the onions and garlic in oil until soft.
3

Add spice mix, black pepper, ground lime. Let the spices infuse with the onions.
4

Add the potatoes, liver and salt and mix on a high heat.
5

Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
6

Serve with green salad, spring onions and pita bread.