Lambís Liver Mallorcan Style
This is an adaptation of a Mallorcan favorite. The original, however, contains not only the liver but the lungs, heart and spleen of the sheep.
1 lamb's liver
1 cup/8 fl oz/250 ml olive oil
2 large potatoes, peeled and cut into Ĺ in (1 cm) dice
1 eggplant (aubergine), skin on, cut into Ĺ in (1 cm) dice
2 garlic cloves, coarsely chopped
1 red bell pepper (capsicum), cut into Ĺ in (1 cm) dice
1 large onion, finely chopped
2 dried red chilies, finely chopped
1 large red tomato, finely diced
2 tablespoons chopped fennel
Salt and pepper
Ĺ cup/4 fl oz/125 ml water
1. Skin and finely dice the lamb's liver, discarding the fat and sinew.
2. Heat the olive oil in a pan and fry the potato until it is almost cooked. Remove and let drain on paper towels. Brown the diced liver, then remove and drain on paper towels. Fry the eggplant with the garlic, remove and let drain on paper towels.
3. Fry the bell pepper, onion, and chili and cook until the onion is transparent. Add the tomato, fennel, salt and pepper and cook for 2 minutes. Add the water and return the other ingredients to the pan. Reduce the heat and simmer until the liver is cooked through and the sauce is reasonably dry, about 3 or 4 minutes. Serve hot.