North African Algerian Kebda Mchermoula Lamb Liver Recipes

NORTH AFRICAN (ALGERIAN) KEBDA M'CHERMOULA - LAMB LIVER!

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

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

Ingredients

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

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

NORTH AFRICAN LAMB STEW

North African Lamb Stew image

Provided by Food Network

Time 1h55m

Yield 3 quarts finished stew

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
3 pounds lamb shoulder, trimmed of excess fat, cut in 1-inch chunks
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 tablespoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
2 large red onions, peeled and sliced thinly
4 carrots, peeled and diced
2 large leeks, well washed and diced
2 to 3 quarts water
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
3 fresh plum tomatoes, peeled, seeded and finely chopped
3 cups Israeli couscous

Steps:

Heat the olive oil in a large casserole over a medium flame. Add the lamb chunks in batches and brown well on all sides. Remove and set aside while you finish the remaining lamb. After all the lamb has been browned return it to the pot. Combine the coriander, cumin, turmeric and cardamom in a bowl and sprinkle the lamb with the spice mix. Brown the spice coated meat over low heat being careful not to burn the spices. Season with the salt and pepper.
Add the vegetable to the pot and stir to combine well. Add the water and bring quickly to a boil. Reduce the heat and cook for 1 1/2 hours or until the lamb is fork tender.
Combine the fresh herbs in a bowl with the red pepper, lemon juice and tomato. Adjust the seasoning and set aside.
Cook the couscous according to package directions.
Remove the stew from heat and stir in the fresh herbs and tomato. Serve over couscous.

ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS

Roasted Leg of Lamb with North African Spices, Lemon, and Onions image

Provided by Aglaia Kremezi

Categories Wine Garlic Herb Lamb Olive Onion Broil Roast Dinner Lemon Rosemary Meat Spice Oregano Caraway Cumin Coffee Grinder Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield 6 servings

Number Of Ingredients 16

Ingredients

Spice Mixture:
3 tablespoons coarse sea salt
2 teaspoons dried Greek oregano or savory
1 teaspoon chopped fresh rosemary leaves
3 teaspoons caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons Harissa or Aleppo or Mara's pepper to taste
1 teaspoon chopped garlic
1/4 cup olive oil
Lamb:
One 5-to 6-pound bone-in leg of lamb
1/4 cup fresh lemon juice
1/3 cup dry white wine, or more if needed
1½ pounds medium or small red onions, peeled and halved or quartered
2 or 3 fresh rosemary sprigs, or 1 tablespoon dried

Steps:

In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.

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