350 g (11 1/2 oz) lambs' or ox liver, trimmed and thinly sliced
2 tablespoons plain flour
4 tablespoons ghee, smen or argan oil
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 cinnamon sticks
2 garlic cloves, finely chopped
1 red chilli, deseeded and sliced
2 red onions, finely sliced
175 g (6 oz) ready-to-eat pitted dried prunes, finely sliced
2 tablespoons chopped coriander
butter or ghee, for spreading
salt and pepper
4 tablespoons yogurt, to serve
Toss the liver in the flour. Heat 2 tablespoons of the ghee, smen or oil in a heavy-based frying pan, add the liver and cook for 3–4 minutes until browned all over and just cooked through. Season, then drain on kitchen paper and set aside.
Dry-fry the seeds in a heavy-based frying pan over a medium heat for 1–2 minutes until they emit a nutty aroma. Stir in the remaining ghee, smen or oil and add the cloves, cinnamon, garlic, chilli and onions and cook for 4–5 minutes until the onions are softened and beginning to brown.
Add the prunes and cook for 1 minute, then add the chopped coriander and liver and heat through for 3–4 minutes, stirring to coat well, then season.
Meanwhile, lightly toast the flatbreads, spread with a little butter or ghee and place on 4 serving plates. Spoon the liver and prunes on top of each and serve with dollops of yogurt.