Moroccan Fried Liver and Onions

Ingredients

• 1 pound calf or lamb liver
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt, plus more for onions
• 1/4 teaspoon freshly ground black pepper, plus more for onions
• 1/8 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 teaspoons vinegar, or lemon juice
• 2 large onions, thinly sliced
• 3 tablespoons vegetable oil, or olive oil
• 1/2 cup all-purpose flour, optional
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped parsley, or cilantro

Preparation

1. 1Steps to Make It
2. 2Gather the ingredients.
3. 3Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
4. 4In a large bowl, mix the liver with the spices—cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper—, vinegar, and oil and let marinate for 30 minutes, up to two hours.
5. 5In a large skillet, heat the vegetable or\u200bolive oilover medium to medium-high heat.
6. 6Add thesliced onions, season to taste with salt and pepper, and stir to coat evenly.
7. 7Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.
8. 8If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).
9. 9Transfer the meat and onions to a plate, and return the pan to low heat.
10. 10Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.
11. 11Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.