Moroccan Lamb or Beef Liver Tagine

Courtesy of Anita Hirth, Westona price foundation. We converted this to cook in vitaclay clay pot slow cooker. 

INGREDIENTS

• 1 lb lamb liver (or beef liver), cut into small cubes (approx. 3/4 inch)
• 3 onions, finely chopped
• 3 garlic cloves, crushed or finely chopped
• 1/2 cup chopped parsley
• 2 tbsp olive oil
• 1 tsp ginger
• 1 tsp paprika
• 1/2 tbsp cumin
• 2 tbsp cooking fat of choice (I used lamb tallow)

Directions:

1. In a bowl, combine 1 tbsp water, 2 tbsp olive oil, spices, parsley, and garlic. Mix well. Add liver, mix well, and cover for up to a couple of hours.

2. Heat cooking fat in a sauce pan on medium heat. Add onions and cook, stirring frequently, until translucent, about 6 minutes. Transfer to your vitaclay clay pot fast slow cooker.

3. Add 1/2 cup water or broth in your vitaclay clay pot.

4. Add liver to vitaclay clay pot. Mix well with onions, then set on stew to Cook for 20-30 minutes.

5. Season to taste with salt and pepper. Serve immediately and enjoy!

Image courtesy of Westona price foundation, by Anita Hirth.