Description
Kebda mchermla is a comforting Algerian classic: tender lamb liver finished in a fragrant chermoula and tomato sauce. This post gives you the key steps for a soft texture, plus regional spice options and serving ideas.
Ingredients
Scale
- 300 g lamb liver
- 3 garlic cloves
- a few sprigs of fresh coriander (cilantro)
- salt (black pepper, ground caraway, sweet paprika)
- 3 tbsp olive oil
- 2 tsp fresh tomatoes (puréed)
- 1 tsp tomato paste
- 1 tsp harissa
- 1½ tbsp vinegar
Instructions
- Rinse the lamb liver thoroughly and cut it into medium cubes.
- In a heavy-based pan, add the oil and heat well before adding the liver pieces.
- Sauté the liver on all sides until nicely golden, without overcooking it.
- Remove the liver from the pan, leaving the cooking oil behind.
- In a mortar, add the garlic cloves, salt, black pepper, ground caraway, and sweet paprika.
- Crush well, then add the dersa (chermoula paste) to the liver cooking oil. Add a little water on top so the garlic doesn’t burn.
- Add the tomato paste and harissa.
- Sauté briefly, then add the fresh tomato purée.
- Cook until a little oil appears on the surface, then return the liver to the sauce.
- Add a little fresh coriander and the vinegar.
- Cover and cook for 15 minutes, then remove from the heat.
- Garnish with fresh coriander before serving.
- Prep Time: 20 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal