Chef Mo
Tunisian lamb's liver bake with turmeric, potatoes, tomatoes and fresh herbs

Chef Mo Recipe

Tunisian Lamb's Liver & Turmeric Bake

A homemade Tunisian lamb's liver and turmeric bake with aromatic spices, potatoes, tomatoes and fresh herbs.

Prep Time

15 min

Cooking Time

45 min

Servings

2

Oven

200°C / Gas 6

What you need

Ingredients

  • 300g lamb's liver
  • 6 baby potatoes
  • 2 tomatoes
  • 5 cloves garlic
  • Fresh parsley
  • 1 spring onion
  • ½ teaspoon turmeric
  • ½ teaspoon caraway seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon harissa or chilli
  • 4 tablespoons olive oil
  • 250ml hot water
  • Salt & black pepper
  • 1 lemon wedge
  • Fresh bread, to serve

How to make it

Method

1. Preheat the oven

Preheat the oven to 200°C / Gas Mark 6.

2. Prepare the potatoes

Peel 6 baby potatoes and thickly slice them.

3. Prepare the tomatoes

Thickly slice the 2 tomatoes.

4. Prepare the parsley

Finely chop a bunch of parsley. Set some parsley aside for garnish.

5. Prepare the garlic and spring onion

Finely chop 5 cloves of garlic and 1 spring onion. Set the chopped parsley and spring onion aside for garnish.

6. Add the lamb's liver

Add 300g of sliced lamb's liver to the pan.

7. Add the garlic and parsley

Sprinkle over the chopped parsley and garlic.

8. Prepare the turmeric mixture

Mix 250ml of hot water with ½ teaspoon of turmeric. Add ½ teaspoon each of caraway and coriander seeds. Add ½ teaspoon of harissa, or any chilli you prefer.

9. Season and add the mixture

Season with 2 pinches of salt and black pepper. Pour the turmeric mixture into the pan.

10. Add the olive oil

Drizzle over about 4 tablespoons of olive oil.

11. Bake

Bake in the preheated oven at 200°C / Gas Mark 6 for 45 minutes.

12. Finish and serve

Remove from the oven. Sprinkle over the remaining spring onion and parsley. Squeeze over a wedge of lemon. Serve hot with fresh crusty bread.

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