Ingredients
- Meat: 500 g to 1 kg of liver (lamb, mutton or beef), cut into small cubes.
- Nokoss (spice paste):
- Garlic cloves.
- Black pepper (grains or powder).
- Fresh chili pepper (to your taste).
- A little broth or salt.
- The Base of the Sauce:
- 3 to 4 large onions, finely sliced.
- 1 tablespoon of mustard.
- 1 tablespoon of vinegar or lemon juice.
- Vegetable oil.
- Vegetables (Optional for garnish):
- Peppers (cut into strips).
- A few olives or a dash of soy sauce (for color).
Preparation Steps
1. Liver cleansing
Rinse the diced liver in water with a splash of vinegar to eliminate strong odors. Drain well and pat dry.
2. Marinade
Prepare it Nokoss by pounding or mixing the garlic, black pepper and chili pepper. Rub half of this paste on the diced liver. Let sit for 15 to 20 minutes for the flavors to penetrate.
3. Sear the liver
Heat oil in a large skillet over high heat. Add the diced liver in a single layer. Sear them quickly — about 2 to 3 minutes per side.
Important: Do not overcook at this stage! Remove the liver from the pan while it is still slightly pink inside and set aside. This keeps it from becoming “rubbery.”
4. Onion sauce
In the same pan (using the juices left by the liver), add the sliced onions. Fry them until they are tender and golden. Add the rest of the Nokoss, mustard and vinegar. If the pan is too dry, add a small splash of water to create a sauce.
5. Mixture
Once the onions are perfectly caramelized and soft, return the seared liver to the pan with the juice that has drained onto the plate. Add your peppers (if using).
6. Final simmer
Let everything cook together low heat for only 2 to 3 minutes. This allows the liver to finish cooking while soaking up the onion sauce.