Lamb liver with saffron
A simple Azerbaijani dish: pre-cooked lamb liver with rendered fat, chopped, seasoned, and then pan-fried until golden brown, to be served hot.
This traditional Azerbaijani preparation combines mutton liver with fat from the animal’s tail. It is a quick and simple dish, typically finished with a pan-fried crust.
Ingredients and directions
- Prep time15 min
- Cook time30 min
- Total45 min
- DifficultyEasy
- Cooking methodbread
- Gluten-free
Ingredients
people
- $0.00
- $0.02
Directions
- Clean the liver by removing the membranes, then cook it partially with the pig’s fat in salted water.
- Transfer the liver and fat to a meat grinder. ≈ 3 min
- Season the mixture, then pan-fry it until it is cooked through.
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