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North African spices used in lambs liver recipe

North African spices used in lambs liver recipe

A north African spice mix consisting of coriander, carway and cumin is the basis of a liver recipe favoured by Hugh Fearnley-Whittingstall.

The combination of flavours is traditionally used to add flavour to merguez sausage, but is also ideal for serving up lamb's liver, according to the Guardian.

All the spices, including pinches of smoked paprika and cayenne pepper, should be added to a blow along with the liver and a thinly sliced onion - as well as garlic and olive oil.

The contents should then be fried on a high heat for a couple of minutes, letting the liver sear, before being served up immediately on toast, using any remaining juices from the pan to add extra flavour.

Fearnley-Whittingstall also uses spices in a beef Chinese stir-fry recipe, which was recently published by the newspaper.

He said the dish, which incorporates five-spice, is easy to prepare, as the beef can be left marinating for up to five hours, while cooking only takes a few minutes.

Related Products: Paprika, Cayenne Pepper, Garlic Powder, Ground Cumin, Ground Coriander, Caraway Seed

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