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Iscas
(Portuguese lamb liver)

1 1/2 lb/680 g lamb's liver, in a piece
1/4 pt/140 ml extra virgin olive oil, and more for oiling the casserole
1/4 pt/140 ml dry white wine
1 mild onion, peeled and thinly sliced
salt
pepper
chopped fresh coriander leaves

Remove and discard any piping from the liver and cut into little
finger-size pieces. Put in a bowl and mix well with the oil and
wine. Stir in the onion rings. Cover, refrigerate and marinate
overnight.

A lidded casserole, not too heavy for you to pick up and shake, or
a wide saute pan, is best for cooking the liver. Strain the meat
and marinade and reserve the marinade. Heat the casserole, add a
tablespoon of olive oil, and, when it is very hot, put in the liver
a handful or so at a time so as not to crowd the pan, which lowers
the temperature and causes the meat to steam rather than fry. Put
on the lid and shake the casserole vigorously. Return it to the
heat and cook for 2-3 minutes to just cook the liver. Remove each
batch as it is cooked and keep warm in a serving dish.

When you have removed the last of the liver, pour the marinade into
the casserole and boil until reduced by half. Season to taste and
pour the sauce over the liver. Scatter the chopped coriander leaves
on top before serving.

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