|Veal liver||1 1⁄2 Pound, membrane removed, thinly sliced|
|Vegetable oil||1 Cup (16 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Green olives||12 , pitted|
|Pickled lemon||1 , cut into pieces|
|For spiced marinade|
|Fresh coriander leaves||1 Cup (16 tbs)|
|Cumin seeds||2 Teaspoon|
|White wine vinegar||3 Tablespoon|
|Water||1 Cup (16 tbs)|
To make the marinade, pound the coriander and salt to a paste in a mortar.
Add the paprika, cumin seeds, vinegar and water.
In a shallow dish, combine the liver with the marinade, turning the slices to coat them evenly.
Cover and marinate the liver in the refrigerator for four or five hours.
Drain and dry the liver, reserving the marinade.
Lightly coat the liver with the flour.
Heat about half of the oil in a skillet over high heat and fry the liver, a few slices at a time, until it is browned on both sides—about five minutes.
Add more of the oil to the pan as necessary.
Dice the liver and set it aside.
Strain the oil remaining in the skillet.
Pour the marinade into a saucepan.
Add the strained oil, the lemon juice and water.
Bring the liquid to a boil, then add the olives, pickled lemon and diced liver.
Let the mixture simmer for two to three minutes.
Pour the contents of the pan into a warmed serving dish.
Remove the pickled lemon and olives from the mixture and use them to decorate the dish.