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. Heat 3 tablespoons olive oil in a large pan over medium-high heat. Lightly coat the lamb liver cubes in flour. Fry for 3-4 minutes, stirring occasionally, until browned. Season with salt, pepper, and paprika powder. Transfer to a plate.
2. In the same pan, add a splash of oil if needed. Fry the onion, bell peppers, chilli, and garlic over medium-high heat for 5 minutes until softened. Stir in the tomato paste and cook for 1 minute. Pour in the broth to deglaze the pan, scraping up browned bits. Add marjoram and pimentón de la Vera, then stir in the cream. Simmer over medium heat for 5 minutes.
3. Return the liver to the pan and season with salt and pepper. Simmer for 3-4 minutes for medium doneness, or 5-6 minutes for well-done.
4. Serve with baguette or potatoes.