Higado de cordero with pimientos

Ingredients for 4 servings:

• 600 g lamb liver, cut into cubes
• 1 medium-sized onion(s), diced
• 2 bell peppers, diced, color to taste
• 3 cloves garlic, cut into small cubes
• 3 tbsp olive oil
• some flour
• 500 ml meat broth or vegetable broth
• 2 tbsp tomato paste
• 1 chili pepper(s), finely chopped
• 100 ml cream
• Paprika powder
• Allspiceón de la Vera
• salt and pepper
• marjoram

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lamb or veal liver with peppers

In a large pan, brown the liver in oil, dust with a little flour, and season with salt, pepper, and paprika. Remove the liver and set aside. In the same pan (adding a little more oil if necessary), sauté the onion, bell peppers, chili, garlic, and tomato paste for about 5 minutes. Then deglaze with the stock, add the marjoram, Pimentón de la Vera, and cream, and simmer for about 5 minutes. Now add the liver, season with salt and pepper, and let it simmer until cooked to your liking (I like it slightly pink inside). Serve with baguette or potatoes.