Fried liver with cumin
Moro, 34 Exmouth Market, London
25g butter     Heat until foaming brown
1 tablespoon olive oil  
400g calf liver Cut into two slices, then into strips 5cm by 2cm; remove sinew. Dust   Fry 1 minute until sealed and slightly brown, turn over, cook 1 minute more. Should be juicy and slightly pink.
5 tablespoons flour   Mix
2 teaspoons cumin seeds Grind roughly
salt and pepper  
sauce
200g yoghurt   Mix
1 clove garlic Crush to paste
salt
salad
cumin seeds fried Toss
red onion  
garlic  
coriander  
cos lettuce  
Optionally, add a few drops of pomegranate molasses at the end.