large onions (sliced thin)
tbsp brown sugar (for caramelization)
kg lamb liver (make sure it’s very fresh for a tastier flavor)
tsp chili (optional)
flour (to coat the liver)
tsp lemon juice
salt and pepper to season
tbsp parsley for garnish
Noor Oil for frying
Clean the liver and slice into thin strips and then score the edges all around to help prevent the liver from shrinking in curls while cooking. Coat the liver with the spices, lemon juice and 1 teaspoon Noor Oil and leave it to marinate for 30 minutes.
In a large skillet, heat Noor Oil in a cooking pan over medium heat while adding in the sliced onions, a pinch or two of salt and pepper, sugar and stir to coat the onions evenly and cook for 10 min, stirring occasionally, until the onions are lightly colored and tender. Put the onions to the sides of the pan but keep them there to stay warm. Lightly coat the liver in flour and put it in the pan and fry it for up to 7 minutes on each side or until the liver is cooked through, make sure you keep stirring the onions while the liver is frying.
Serve the liver and onions immediately with the sauce from the cooking pan poured on top with freshly baked bread and a salad on the side. Try garnishing with a little chopped celery.