Higado De Cordero Con Pimientos

Summary

Ingredients

• 600 g lamb liver, cut into cubes
• 1 medium onion (s), cut into cubes
• 2 bell peppers, cut into cubes, color to taste
• 3 cloves garlic, cut into small cubes
• 3 tablespoon olive oil
• some flour
• 500 ml meat or vegetable broth
• 2 tablespoon tomato paste
• 1 chilli pepper (s), finely chopped
• 100 ml cream
• Paprika powder
• Pimentón de la Vera
• salt and pepper
• marjoram

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Instructions

1. Fry the liver in oil in a large pan, dust with a little flour and season with salt, pepper and paprika powder. Remove the liver and set aside.
2. In the same pan (add a little oil if necessary) fry the onion, peppers, chilli, garlic and tomato paste for about 5 minutes. Then deglaze with the broth, add marjoram, pimentón de la vera and cream and simmer for about 5 minutes.
3. Now add the liver, season with salt and pepper and let it steep until you reach the desired level (I still like it slightly pink on the inside).
4. Serve with baguette or potatoes.