Pan-Seared Liver with Garlic and Herbs

Ingredients:

– 1 pound (450g) liver (beef, lamb, or chicken), sliced thin
– 4 cloves garlic, thinly sliced
– 2 tablespoons olive oil or butter
– 1 teaspoon ground cumin
– 1 teaspoon ground black pepper
– 1/2 teaspoon ground coriander (optional)
– Salt to taste
– Fresh parsley or cilantro, chopped (for garnish)
– Lemon wedges (for serving)

 Instructions:

1. **Prepare the Liver:**
– Rinse the liver slices under cold water and pat them dry with paper towels.
– Season the liver on both sides with cumin, black pepper, ground coriander (if using), and a pinch of salt.

2. **Cook the Garlic:**
– In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat.
– Add the sliced garlic and cook until golden and crispy, about 2-3 minutes. Be careful not to burn the garlic.
– Remove the garlic from the pan and set aside on a paper towel to drain.

3. **Cook the Liver:**
– In the same skillet, add the remaining tablespoon of olive oil or butter.
– Increase the heat to medium-high and add the liver slices in a single layer. Cook for 2-3 minutes on each side until browned and cooked through. Liver cooks quickly, so be careful not to overcook it to avoid it becoming tough.
– Once the liver is cooked, remove it from the skillet and place it on a serving plate.

4. **Garnish and Serve:**
– Sprinkle the crispy garlic slices over the cooked liver.
– Garnish with freshly chopped parsley or cilantro.
– Serve the liver hot with lemon wedges on the side for squeezing over the top.

This dish pairs well with a side of rice, roasted vegetables, or a fresh salad. Enjoy your flavorful liver dish!