Higado De Cordero Con Pimientos
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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).
- Serve with baguette or potatoes.
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