Liver with Coriander & Garlic
The secret to tender liver is speed: Chef Noor tosses it on high heat with sliced onion and a pounded mix of coriander, garlic, lemon, chilli and cumin — minutes later it goes into warm bread under a drizzle of tahini-yogurt sauce.
How to Prepare
Pound the coriander and garlic together with the lemon juice, chopped chilli and cumin into a rough paste.
Season the liver strips with salt and black pepper.
Heat a pan on high, add the liver and sliced onion, and stir-fry for just a few minutes — keep the heat high and keep it moving.
Stir in the coriander-garlic mixture and toss for a final minute until fragrant; do not overcook.
Whisk the tahini with the yogurt, a pinch of salt and a squeeze of lemon into a smooth sauce.
Pile the liver into warm bread, drizzle generously with the tahini-yogurt sauce and serve immediately.
Liver toughens the moment it overcooks — a few minutes on the highest heat is all it needs to stay soft and rosy inside.