Liver Tagine in the Oven

1 lbs (500g) cleaned liver (cow or sheep)

2 cloves garlic, mashed

1 tsp chili paste

1 onion, chopped

1 tomato, diced

1 potato cut into cubes, half boiled

1 tsp mixed mixed spices

1 tsp cumin

Salt and black pepper, to taste

4 tbsp olive oil

2 tbsp lemon juice

1 red chili pepper, sliced

1 capsicum, sliced

1 eggplant, long slices

1/4 cup water

To Serve

pomegranate molasses and minced parsley

Make sure the liver is cleaned and trimmed. Season the liver with mashed garlic and black pepper and mix.

Heat the tagine in the oven.

In a frying pan, heat the olive oil over medium-high heat. Stir the liver until browned a little (half cooked). Remove from the oil and put a side.

Using the same oil, add onion and stir until tender then add the capsicum and red chili pepper.

Add the chili paste and stir then add the tomato cubes and spices.

Put the potatoes, water, liver and lemon juice in the heated tagine.

Leave the tagine in the oven until all the ingredients are cooked.

Transfer to a serving dish. Drizzle pomegranate molasses and garnish with parsley, capsicum and hot red peppers

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