Kibda

Instructions

1. Cut the lamb liver into thin strips, then rinse and pat dry with kitchen paper.
2. Heat the oil in a large frying pan over high heat.
3. Fry the sliced onions for 5 minutes until golden, then add the garlic.
4. Add the liver and brown it for 3 minutes over high heat, stirring.
5. Sprinkle with cumin, turmeric, paprika, salt and pepper, then add the diced tomato.
6. Cook for 4 minutes; the liver should remain pink inside.
7. Remove from the heat, add the lemon juice and coriander, and stir.
8. Serve immediately with hot flatbread.