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Kibdeh (Lamb Liver and Onions)
4'
Not included in this recipe
Treenut
Peanuts
Fish
Egg
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Onions, sliced
2 Mediums Onions, sliced
Vegetable oil
1 tablespoon Vegetable oil
Green chili, chopped
1 Medium Green chili, chopped
fresh lamb liver, trimmed and cut into 1cm thick strips
800 grams fresh lamb liver, trimmed and cut into 1cm thick strips
MAGGI® Sauteed onions with 7 spices Cooking Paste
3 tablespoons MAGGI® Sauteed onions with 7 spices Cooking Pastes
Fresh parsley, chopped
4 tablespoons Fresh parsley, chopped
Kibdeh (Lamb Liver and Onions)
Nutri value
| Carbohydrates | 8.84 g |
| Energy | 223.86 kcal |
| Fat | 8.45 g |
| Protein | 28.39 g |
| Fiber | 0.83 g |
| Sodium | 94.95 g |
| Sugar | 2 g |
Instructions
4 Steps
35'
Total
15'Preparation
20'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
In a deep frying pan, sauté onions in vegetable oil until golden. Add chili and lamb liver strips and cook on high heat for 5 minutes.
Check
2 of 4
1'
Step 2
Add MAGGI® Sauteed onions with 7 spices Cooking Paste and cook over medium heat for another 5 minutes until liver is fully cooked and coated with sauce.
Check
3 of 4
1'
Step 3
Transfer to a serving dish and garnish with fresh parsley.
Check
4 of 4
1'
Step 4
Serve with flat bread and lemon wedges.
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Kibdeh (Lamb Liver and Onions)
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