serves 2ish as main meal/6 as tapas 1 lamb's liver, diced to 1cm cubes 1 red or green pepper, diced 1 or 2 lambs' hearts and or kidneys, diced 2 cloves garlic, crushed 1 large, mild onion, chopped 2 - 3 medium waxy potatoes, diced and parboiled to just tender Olive oil Fennel seeds or fronds (Quantities are all pretty 'loose' and can be varied according to taste. Traditionally, lambs' lungs are also included, but these are had to find in the UK. In Mallorca, supermarkets sell a set of lamb's bits for frito, pre-packed!) Cover bottom of a large frying pan with oil and gently fry the onion for about 15 mins, moving it now and then so that it doesn't colour. At the same time fry the pepper in a separate pay in oil. Remove the pepper from the oil and add to the onion with the garlic. Fry the potatoes in the oil from the peppers. Meanwhile, clear the onion and peppers from the centre to the edge of the pan and turn the heat up. Add the meat to the centre of the p
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