Lamb or Goat Liver Dirty Rice

5 from 1 vote

Slightly spicy, rich dirty rice made with lamb or goat liver

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Goat, Lamb, Offal, Rice

Servings: People

Calories: 227kcal

Cost: 5

8 oz lamb or goat liver
1 1/2 cups raw basmati rice
2 1/2 teaspoons kosher salt
6 tablespoons oil or lard
1 small onion minced
1 small bell pepper any color but green minced
2 stalks of celery minced
2 large cloves of garlic minced
1 small bunch Italian parsley thinly sliced
1 small bunch green onions/scallions sliced thin
2 tablespoons Cajun seasoning see recipe below depending on your heat tolerance (optional)

Puree the liver in a food processor and reserve. Toast the rice until light golden in an oven, or in a pan on the stove using medium heat (optional).
Cook the rice with 2.5 cups of water, 2 tablespoons of oil or lard, and 1 teaspoon of salt. From here the rice can be made ahead of time, up to 2 days, and it will perform better if it isn't freshly cooked, which can make it sticky.
To make the lamb liver dirty rice, in a wide pan big enough to fit the rice, like a cast iron skillet, sweat the celery, onion, garlic, and peppers for 10 minutes on medium heat. Add the lamb liver, Cajun seasoning, 1.5 teaspoons of the salt and stir.
Cook until the liver is completely cooked and the pan threatens to dry out, then add the cooked rice, stir to combine well with the lamb and vegetable mixture, then double check the seasoning for salt or spiciness adjust as needed, then fold in the green onions and parsley at the last minute and serve immediately.
The dirty rice re-heats very well, and is great with a fried egg. If the rice seems dry, add a bit more fat to taste.

Ground hearts and kidneys also make a fine dirty rice.