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Sautéed Lamb’s Liver
Arnavut Ciğeri
- Serves
4
- Difficulty
Easy
- Ready in
20 min
Published 2015
Tripe is not the only type of offal much beloved in Turkish cuisine. The number of offal specialists in Istanbul is large and the dishes varied Lamb liver is one such classic. Always cook it at the last minute, to preserve the melt-in-your-mouth texture of the liver.
Ingredients
400 g 14 oz - vinegar (such as apple cider or red wine vinegar)
Method
Clean the liver with some vinegar. Rinse in a colander under cold running water, then pat dry with paper towel. Cut into large cubes, and put in a bowl. Season with salt, add the paprika and a large pinch of chilli flakes, and mix together by hand. Melt the butter in a large frying pan over high heat. Once sizzling, add the liver and sauté for 2–3 minutes, being careful not to overcook (otherwi
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