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North African Algerian Kebda Mchermoula

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Ingredients

Adjust Servings:
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

Nutritional information

382.7
Calories
155 g
Calories From Fat
17.3 g
Total Fat
4.9 g
Saturated Fat
742 mg
Cholesterol
427.9 mg
Sodium
13.8 g
Carbs
2.1 g
Dietary Fiber
4.9 g
Sugars
42.3 g
Protein
262g
Serving Size

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North African Algerian Kebda Mchermoula

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    I have to agree with your 1st review... thank you so much for a great recipe. My husband doesn't believe me when I tell him where I got the recipe from and is truly amazed that once again, like your other recipes, I can make something just like his mom! He loves it with mashed potatoes and even my kids do too!

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    North African (Algerian) Kebda M’chermoula – Lamb Liver!, 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 , I have to agree with your 1st review thank you so much for a great recipe My husband doesn’t believe me when I tell him where I got the recipe from and is truly amazed that once again, like your other recipes, I can make something just like his mom! He loves it with mashed potatoes and even my kids do too!, 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


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    Steps

    1
    Done

    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.

    2
    Done

    Turn Up the Heat, Add the Cumin and Garlic and Lightly Fry Off.

    3
    Done

    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.

    4
    Done

    Stir in Half or the Chopped Coriander and Sprinkle the Rest on the Top.

    5
    Done

    Serve With Basmati Rice and Salad, Mashed Potato or Fresh Bread Etc.

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    Lawsin Lee

    Dessert diva known for her elegant and delightful sweet treats.

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