Liver Simmered in Cumin Sauce

Name: Liver Simmered in Cumin Sauce (Mi’laag bil-Kammoun)
Cuisine: Iraqi
Ingredients: 2 medium potatoes, peeled, cubed, sprayed with oil, and broiled/grilled until golden, optional; 1 teaspoon grated lemon zest; 2 tablespoons lemon juice; 3 cardamom pods; 1 teaspoon coriander; 1 lb (450 g) liver, cut into 1in/2.5cm cubes, washed and drained; ½ teaspoon black pepper; 1 teaspoon salt; 2 medium potatoes, peeled, cubed, sprayed with oil, and broiled/grilled until golden, optional; ½ teaspoon crushed chili pepper; 2 tablespoons oil; 2 teaspoons cumin; 1 heaped tablespoon flour; 1 medium onion, coarsely chopped

Mi’laag bil-Kammoun

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

A delightfully aromatic and spicy liver dish.

Ingredients

1 lb (450 g) liver, cut into 1in/2.5cm cubes, washed and drained
2 tablespoons

Asia
Iraq
Main course

Method

Put liver cubes in a bowl, and sprinkle them with lemon juice, lemon peel, coriander, cardamom, and 1 teaspoon cumin. Toss to coat liver pieces with the spices. Set aside for 30 minutes.
Heat oil in a big skillet. Add the liver pieces, stirring on high heat until all moisture evaporates and liver start to brown, about 5 minutes. Remove from pan and set aside. Avo