Beer iyo basal

Name: Beer iyo basal
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Somalie
Ingredients: 500 g trimmed lamb liver; 250 g sliced red onions; 150 g trimmed red bell pepper; 150 g trimmed green bell pepper; 2 minced garlic cloves; 25 ml olive oil: 15 ml vegetables, 10 ml liver; 1 tsp unsalted xawaash; 10 g washed chopped fresh coriander; Up to 2 g salt and little pepper; 30 ml drinking water if needed

🧅 Four portions of thin lamb liver strips sautéed with red onions, bell peppers, garlic and xawaash.

Ingredients

500 g trimmed lamb liver
250 g sliced red onions
150 g trimmed red bell pepper
150 g trimmed green bell pepper
2 minced garlic cloves
25 ml olive oil: 15 ml vegetables, 10 ml liver
1 tsp unsalted xawaash
10 g washed chopped fresh coriander
Up to 2 g salt and little pepper
30 ml drinking water if needed

Preparation

Trim membranes and large vessels without rinsing liver under tap. Pat dry with disposable paper and cut 5–7 mm strips. Keep chilled; use separate clean board for vegetables.

Soften onions in 15 ml oil eight minutes medium low, add pepper strips five minutes, garlic and half xawaash one minute. Reserve clean dish.

Heat remaining 10 ml oil and cook liver in two small batches medium high about three to four minutes each, turning. Share remaining spice, salt and pepper across both.

Fine probe must show at least 71 °C in thickest pieces; extend as needed, colour alone insufficient. Reserve cooked first batch on clean plate.

Return liver and vegetables, add up to 30 ml water if dry and heat together about one minute without unnecessary further cooking.

Add coriander, serve four portions promptly. Canjeero, sabaayad or rice separate and excluded.