Ingredients

• 200g Lamb Spleen, thinly sliced
• 200g Lamb Liver or Heart, thinly sliced
• 1 Red Onion, sliced
• 1 Bell Pepper (any color), sliced
• 3 cloves Garlic, minced
• 2 tbsp Olive Oil
• 1 tsp dried Oregano
• 1 tsp dried Rosemary
• Juice of 1 Lemon
• 1/4 cup chopped Parsley
• Salt and Black Pepper to taste

Instructions

1. Prepare Offal: Ensure all offal is cleaned and sliced thinly for quick cooking.
2. Sauté Vegetables: Heat olive oil in a large skillet or wok over high heat. Add the onion and bell pepper and stir-fry for 3-4 minutes until they begin to soften.
3. Cook Offal: Add the minced garlic and stir-fry for another 30 seconds until fragrant. Push the vegetables to one side and add the sliced spleen and other offal to the pan. Spread it in a single layer and cook for 2-3 minutes without stirring to get a good sear.
4. Combine and Season: Stir everything together. Season with oregano, rosemary, salt, and pepper. Continue to stir-fry for another 3-5 minutes until the offal is cooked through but still tender.
5. Finish: Remove from heat. Squeeze fresh lemon juice over the top and toss with chopped parsley.
6. Serve: Serve immediately on its own, or with pita bread or a side of couscous.