North African Algerian Kebda M Chermoula Lamb Liver
Experience the bold and aromatic flavors of North African cuisine with this authentic Algerian Kebda M Chermoula Lamb Liver recipe. Tender lamb liver is marinated in a vibrant Chermoula mix, showcasing fresh parsley, cilantro, garlic, and a blend of warm spices like paprika, cumin, and coriander. A splash of lemon juice adds a tangy brightness, while a quick sauté with onions ensures the liver remains juicy and flavorful. This dish, ready in just 30 minutes of cooking and prep, offers a perfect balance of hearty richness and zesty spice. Serve it with crusty bread or fluffy rice to soak up the light, savory sauce, and garnish with fresh herbs for a stunning presentation. Whether you're exploring Algerian cuisine or seeking an adventurous meal, Kebda M Chermoula is a must-try delight!
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Recipe Information
Ingredients
- 500 grams lamb liver
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 4 units garlic cloves
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water
- 1 medium onion, finely chopped
Instructions
Begin by cleaning the lamb liver. Rinse it under cold water, remove any membranes and veins, and pat dry with paper towels. Cut the liver into bite-sized pieces and set aside.
In a large mixing bowl, prepare the Chermoula marinade by combining chopped parsley, cilantro, minced garlic, paprika, cumin, ground coriander, cayenne pepper, lemon juice, olive oil, salt, and black pepper. Stir well to form a paste-like consistency.
Add the liver pieces to the bowl and coat them thoroughly in the Chermoula marinade. Cover the bowl and let the liver marinate for at least 30 minutes in the refrigerator for optimal flavor.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once heated, add the finely chopped onion and sauté for 3-4 minutes until soft and golden.
Add the marinated liver to the skillet and cook for 7-10 minutes, stirring occasionally, until the liver is browned on the outside yet tender on the inside. Be careful not to overcook, as liver can become tough.
Deglaze the skillet by adding 2 tablespoons of water to help loosen any flavorful bits stuck to the pan and create a light sauce. Stir to combine for 1-2 minutes.
Turn off the heat and serve the Kebda M Chermoula hot, garnished with additional parsley or cilantro, if desired. This dish pairs beautifully with crusty bread, steamed rice, or a fresh salad.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2130 mg | 710% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 158 mg | 12% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 2369 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
