Lamb liver is a delectable and nutritious offal meat that has been enjoyed for centuries. With its rich, slightly gamey flavor and tender texture, it offers a culinary experience like no other. In this article, we will delve into the art of preparing lamb liver with orange paprika, a flavorful and aromatic dish that will tantalize your taste buds.
We will guide you through two exquisite recipes that showcase the versatility of lamb liver. The first recipe features lamb liver sautéed with orange zest, paprika, and a hint of garlic and ginger, creating a harmonious blend of sweet, sour, and savory notes. The second recipe takes a slightly different approach, combining lamb liver with orange juice, paprika, and a touch of honey for a sweet and tangy explosion of flavors. Both recipes are easy to follow and promise to deliver a memorable dining experience. So, gather your ingredients, put on your apron, and let's embark on a culinary journey with lamb liver and orange paprika!
MOROCCAN FRIED LIVER AND ONIONS
Steps:
- Gather the ingredients.
- Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
- In a large bowl, mix the liver with the spices-cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper-, vinegar, and oil and let marinate for 30 minutes, up to two hours.
- In a large skillet, heat the vegetable or olive oil over medium to medium-high heat.
- Add the sliced onions , season to taste with salt and pepper, and stir to coat evenly.
- Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.
- If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).
- Transfer the meat and onions to a plate, and return the pan to low heat.
- Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.
- Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.
Nutrition Facts : Calories 604 kcal, Carbohydrate 13 g, Cholesterol 777 mg, Fiber 2 g, Protein 48 g, SaturatedFat 11 g, Sodium 570 mg, Sugar 4 g, Fat 40 g, ServingSize Servings 2 to 3, UnsaturatedFat 0 g
VEAL OR LAMB PAPRIKASH
Provided by Rachael Ray : Food Network
Time 3h30m
Yield : 4 servings, plus leftovers
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
- Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
- Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
- For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
- Any leftover stew is great for lunch or with poached eggs.
LAMB LIVER WITH ORANGE & PAPRIKA
Make and share this Lamb Liver With Orange & Paprika recipe from Food.com.
Provided by Dancer
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry onion& garlic until soft.
- Coat liver in seasoned flour and brown in the pan.
- Stir in liquid and herbs.
- Add sugar and bring to boil.
- Reduce the heat and simmer for 15 to 20 minutes.
FIRE ROASTED BABY LAMB CHOPS WITH SMOKED PAPRIKA-ORANGE BBQ SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature.
- Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce.
NORTH AFRICAN (ALGERIAN) KEBDA M'CHERMOULA - LAMB LIVER!
This recipe is a for a traditional Algerian Chermoula made with liver. Kebda M'chermoula is very tasty and if you love liver then give this recipe a try. Very easy to make. Serve with basmati rice and a nice salad, mashed potato, fresh bread etc.
Provided by Um Safia
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Turn up the heat, add the cumin and garlic and lightly fry off.
- 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.
- Stir in half or the chopped coriander and sprinkle the rest on the top.
- Serve with basmati rice and salad, mashed potato or fresh bread etc.
Nutrition Facts : Calories 382.7, Fat 17.3, SaturatedFat 4.9, Cholesterol 742, Sodium 427.9, Carbohydrate 13.8, Fiber 2.1, Sugar 4.9, Protein 42.3
Tips:
- Choose fresh lamb liver: Look for liver that is bright red and smooth, without any discoloration or bruising.
- Soak the liver in milk: This helps to remove the strong flavor and bitterness of the liver.
- Slice the liver thinly: This will help it to cook evenly.
- Use a hot skillet: This will help to sear the liver and prevent it from becoming tough.
- Cook the liver for a short time: Overcooking will make it tough and dry.
- Serve the liver immediately: This will help to keep it tender and juicy.
Conclusion:
Lamb liver with orange paprika is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The liver is cooked in a flavorful sauce made with orange juice, paprika, and herbs, and it is served over rice or mashed potatoes. This dish is a good source of protein and iron, and it is also a great way to enjoy the unique flavor of lamb liver.
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