Pan-Fried Liver
The secret is high heat and a short cooking time so the liver stays tender and juicy.
What sets this pan-fried liver apart is the mix of fresh coriander, garlic, cumin and hot pepper stirred in at the very end, which wraps the pieces in a warm, aromatic heat. The cooking is fast and over high heat to keep the liver tender rather than tough, and the plate is finished with a tahini-yogurt sauce that softens the spice and adds a creamy edge. Serve it hot on a plate or tucked into a sandwich.
How to Prepare
Prepare the mix by combining coriander, garlic, lemon juice, hot pepper and cumin.
Heat a pan over high heat.
Add the liver with salt, black pepper and onion slices.
Stir-fry for just a few minutes on high heat until the liver is cooked but still tender.
Stir in the coriander-garlic mix at the end.
For the sauce, whisk together the tahini, yogurt, salt and a squeeze of lemon.
Serve the liver hot, with the tahini sauce, or in a sandwich.
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Do not overcrowd the pan; cook in batches so the liver sears rather than steams.
Ingredient Swaps
The recipe suits any liver — beef, lamb or chicken — bearing in mind that chicken liver cooks faster.
Dial the heat up or down by adding more hot pepper, or leaving it out altogether for a milder plate.
If you have no yogurt, simply loosen the tahini with lemon juice and a little water for a smooth sauce.
Common Questions
Why is the coriander-garlic mix added at the end of cooking?
Stirring it in at the finish keeps its fresh, aromatic flavour and stops the garlic and coriander from burning over the high heat.
How do I keep the liver tender?
Cook it over high heat for just a few minutes until done but still soft; overcooking is what turns liver tough.
What does the tahini-yogurt sauce do?
It tempers the heat of the pepper and adds a creamy texture with a gentle tang that balances the richness of the liver.
How is pan-fried liver served?
Hot on a plate alongside the tahini sauce, or stuffed into a sandwich with onion and sauce.
Can the sauce be made ahead?
Yes, whisk the tahini and yogurt sauce in advance and keep it in the fridge until serving.
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