* 450 g Liver (Lamb or Veal preferred)
* 1 scant teaspoon Sea salt
* Freshly ground black pepper
* 1 Red bell pepper, de-seeded and sliced into strips
* 3 fresh hot Chili peppers, chopped into thin rings and de-seeded if you wish
* 2.5 cm Cinnamon stick, left whole, remove at end of cooking
* 1 medium Onion, peeled and chopped finely
* 5 Fat Cloves of Garlic, peeled and crushed mixed with ½ teaspoon Dried Mint
* 2 tablespoons Flour
* 50 ml Sherry vinegar
* 50g Ghee, Butter or Olive oil

===Method===
* Wash and clean the Liver and cut into thin slices.
* Leave in a colander for 1 hour to drain excess liquid (if you have the time). Toss in the Flour to coat
* Melt the Ghee in a pan and Fry the Red pepper and Onions until they start to Brown, then add the Garlic and Mint. Just before the garlic starts to colour, tip in the Liver.
* Add the Cinnamon stick and cook the Liver for 10 minutes, turning often.
* Add the Salt, Chillies and Vinegar, Deglaze the pan, stir well and allow to reduce by a third

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