Ingredients

• 500 g lamb liver
• 2 piece yellow onions
• 4 clove garlic
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley
• 2 tbsp lemon juice

Instructions

1. Prepare the liver

   Remove any visible veins and membranes from the lamb liver using a sharp knife. Cut into bite-sized pieces about 2cm thick. Pat completely dry with paper towels and season with salt and black pepper. Let rest at room temperature for 10-15 minutes until no longer cold to touch. Do not skip the drying step as wet liver will steam instead of searing.

2. Slice the onions

   Cut onions in half lengthwise, then slice into thin half-moons about 3mm thick. Mince garlic cloves finely and chop parsley roughly. Keep everything separated on your cutting board as timing is crucial for this dish. Do not cut the onions too thick or they won't caramelize properly.

3. Caramelize the onions

   Heat 2 tbsp olive oil in a large skillet over medium heat for 1 minute. Add sliced onions and cook for 12-15 minutes, stirring occasionally, until golden brown and caramelized. The onions should be soft and sweet-smelling. Do not rush this step by using high heat or the onions will burn.

4. Add aromatics

   Add minced garlic, tomato paste, cumin, and red pepper flakes to the caramelized onions. Cook over medium heat for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly. The mixture should smell aromatic and spicy. Do not let the garlic burn or it will turn bitter.

5. Sear the liver

   Push onion mixture to one side of the pan and add remaining 2 tbsp olive oil to the empty space. Increase heat to medium-high and add liver pieces in a single layer. Cook for 2-3 minutes without moving until golden brown crust forms. The liver should sizzle immediately when added. Do not overcrowd the pan or the liver will steam.

6. Finish cooking

   Flip liver pieces and cook for another 1-2 minutes until browned but still slightly pink inside. Quickly toss with the onion mixture for 30 seconds to combine. Remove from heat immediately and stir in fresh parsley and lemon juice. The liver should feel slightly firm but not hard when pressed. Do not overcook or the liver will become tough and grainy.

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