Pat liver dry, remove visible membranes and cut into thin strips. Mix with garlic, chilli, cumin and pepper.

Ingredients

• 700 gBeef, variety meats and by-products, liver, raw
• 30 gGarlic, raw
• 45 gPeppers, hot chili, red, raw
• 7 gSpices, cumin seed
• 3 gSpices, pepper, black
• 30 gOil, olive, salad or cooking
• 4 gSalt, table

Method

1. Pat liver dry, remove visible membranes and cut into thin strips. Mix with garlic, chilli, cumin and pepper.
2. Rest for 15 minutes.
3. Heat oil to 190 °C in a wide pan. Fry liver for 3 minutes.
4. Add salt and fry, stirring, for 3 minutes more until the liver is cooked through.
5. Rest 3 minutes and divide into four portions with all pan juices.