It is not usual here in Greece when buying baby goat or lamb you have to buy the organs and sometimes the head, as well.
When my husband bought half of a baby goat he had to buy the organs as well. When he brought this along I couldn’t think how to cook it.
Besides mageiritsa which is our traditional soup for Easter and kokoretsi, which is my husband’s job to prepare, I dont cook goat or lamb liver very often.
The liver has an odour, which not everybody likes, so I wanted something strong to hide the smell. I decided to try it with whiskey and some herbs. It worked. The whiskey left a nice aroma, mingled with the aroma of thyme, oregano and coriander seeds.
As I said yesterday, I prefer goat to lamb because goat has less fat and what you can see in the picture is not fat but we call them glykadia (meaning sweet parts of the organs).
Fried goat liver with whiskey and herbs
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4 as a meze
Organs of a young goat or lamb – Kidneys, Liver, heart and Lungs (about 500 grams)
- 1/4 cup oil, just enough to wet the frying pan
- Freshly ground black pepper
- 1 tsp oregano
- 1/2 tsp ground coriander seeds
- 1/2 tsp thyme
- 1/2 cup lemon juice
1/3 cup whiskey
- Wash organs and boil for a few minutes.
- Rinse with cold water and then drain and cut into bite sizes.
- In a frying pan, saute the organs and then add the lemon and whiskey and mix until the alcohol evaporates.
- Season with the herbs and spices.
- Cover frying pan with a lid and simmer for 10 minutes.