Bahraini Style Liver - cooking recipe

Ingredients

300 g lamb liver, chopped
1 chopped red onion
3 cloves of crushed garlic
1 dried black lime (loomi, found in Middle Eastern or Iranian shops)
khaleeji mixed spice (ibzar -- Gulf Spices (Ibzar))
black pepper
1 potato (optional)
sunflower oil
salt

Preparation

Peel and dice the potato into small pieces and par boil until slightly soft.
Fry the onions and garlic in oil until soft.
Add spice mix, black pepper, ground lime. Let the spices infuse with the onions.
Add the potatoes, liver and salt and mix on a high heat.
Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
Serve with green salad, spring onions and pita bread.