Lamb Liver w/Potatoes & Pomegranate Salad جگر،کچالو،انار لبلبو

Rinse the lamb liver under cold water and pat dry with paper towels.

Cut the liver into bite-sized pieces and season with salt, pepper, cumin, coriander, and paprika.

Peel and dice the potatoes into cubes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the diced potatoes to the skillet and cook until golden brown and tender, about 15-20 minutes.

Remove the potatoes from the skillet and set aside, keeping them warm.

In the same skillet, add more olive oil if needed and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Increase the heat to medium-high and add the seasoned lamb liver to the skillet.

Cook the liver for 3-4 minutes, stirring frequently, until browned but still slightly pink inside.

Remove the skillet from heat and stir in lemon juice and chopped parsley.

In a bowl, combine pomegranate seeds and chopped mint to make the salad.

Serve the lamb liver over the potatoes and top with the pomegranate salad.

Garnish with additional parsley if desired and serve warm.

Equipment Needed

Spice Level:

Dietary

Allergens