Liver Tagine with Onion and Cumin

Clean the liver thoroughly, remove any membranes or veins, and cut into 2-inch pieces. Soak in cold milk for 10 minutes to remove any bitter taste, then pat completely dry with paper towels.

Heat olive oil in the tagine or heavy pot over medium-low heat. Add sliced onions with a pinch of salt and cook slowly, stirring occasionally, until golden brown and jammy, about 20 minutes.

Increase heat to medium-high and add the liver pieces to the caramelized onions. Sear on all sides until golden brown, about 5-6 minutes total, being careful not to overcook.

Reduce heat to low and add cumin, ginger, cinnamon, and saffron. Stir for 30 seconds until fragrant, then add preserved lemons and enough water to barely cover the ingredients.

Cover the tagine and simmer gently for 15-20 minutes until the liver is tender and the sauce has reduced to a rich consistency. Adjust seasoning with salt and pepper.

Instead of: Preserved lemons

Use: Fresh lemon zest and juice with a pinch of salt

Instead of: Fresh ginger

Use: 1/2 teaspoon ground ginger

Instead of: Saffron

Use: 1/4 teaspoon turmeric for color

Instead of: Lamb liver

Use: Beef liver or chicken livers (adjust cooking time for chicken livers)