North African (Algerian) Kebda M'Chermoula - Lamb Liver!

• 800 g fresh lamb liver
• 6 -8 garlic cloves, minced
• 2 cups chopped tinned tomatoes with juice
• 1/2 cup chopped fresh coriander
• 2 -3 teaspoons fresh ground cumin
• salt & freshly ground black pepper
• 1 cup water
• 2 tablespoons good quality olive oil

1. Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes.
2. Turn up the heat, add the cumin and garlic and lightly fry off.
3. Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened.
4. Stir in half or the chopped coriander and sprinkle the rest on the top.
5. Serve with basmati rice and salad, mashed potato or fresh bread etc.

garlic, tomatoes, fresh coriander, fresh ground cumin, salt, water, olive oil

Taken from www.food.com/recipe/north-african-algerian-kebda-mchermoula-lamb-liver-252744 (may not work)