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kebda mchermla - foie d'agneau en sauce

Kebda mchermla (Moroccan-style lamb liver)

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Moroccan lamb liver in tomato sauce, known as kebda mchermla, is a traditional Moroccan dish flavored with chermoula, spices, and olive oil. A simple and comforting recipe full of bold flavors.
SERVING:4
TOTAL TIME25 minutes
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Course: Main course
Cuisine: Moroccan
Keyword: liver
Author: Rachida

INGREDIENTS
 
 

  • 500 g lamb liver or beef liver
  • 2 large tomatoes
  • 1 heaping tablespoon tomato paste
  • 3 large garlic cloves
  • 6 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Espelette pepper or harissa
  • 1 heaping tablespoon chopped fresh cilantro
  • Salt to taste
  • 3 small round peppers pickled or fresh optional
  • 1 small long fresh chili pepper optional

PREPARATION

  • Rinse the liver thoroughly, then let it drain in a colander.
  • Cut the liver into small pieces.
  • In a large skillet, sauté the chopped garlic in olive oil until slightly translucent. Be careful not to brown the garlic.
  • Add the liver pieces and cook for about 5 minutes. The liver should develop a nice golden color and no longer show red spots.
  • Note: Liver cooks very quickly, so be careful not to overcook it. This helps keep it tender and juicy. Cutting it into small pieces ensures fast, even cooking.
  • Add the peeled and chopped tomatoes, chopped cilantro, tomato paste, and spices.
  • Season with salt to taste.
  • Let simmer for about 15 minutes, until the tomatoes break down into a sauce. Gently mash the tomatoes with a fork, being careful not to crush the liver.
  • Add the small peppers and let the sauce reduce. The tomato sauce should become rich and silky, with a light sheen of oil appearing around the edges.
  • Remove from the heat and sprinkle with a little chopped cilantro.
  • Serve immediately, hot, with good homemade bread.