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Kebda Tajine (spiced lamb liver)
A flavorful Moroccan tajine made with lamb liver, preserved lemon, olives, and a blend of sweet and hot spices. Easy to prepare, simply marinate the liver for an hour and then quickly cook it in a fragrant tomato sauce.
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Critical Success Points
- • Marinate the liver for at least 1 hour so the spices penetrate.
- • Sear the liver quickly to achieve a light color without overcooking.
- • Cook everything under the tajine lid to retain steam and achieve a creamy sauce.
Safety Warnings
- • Handle raw liver with clean hands and disinfect surfaces after use.
- • Be careful with hot oil when searing the liver to avoid splatters.
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