Depending on the quality of your meat, you could eat this raw. Therefore, I have no fixed recommendations on how to cook it. I like to cook it quickly at a high heat so that it is crispy on the outside but a medium to medium-rare on the inside. If you use commercial quality ground beef or eggs, I would cook it well done to avoid the risk of food-borne illness.
Cut the liver into chunks and add it to a food processor, pulsing until it is a rough paste. Too much blending will liquefy the liver.
With a mixing spoon or whisk, mix the liver together with the ground lamb, egg yolk, spices, herbs, and onion in a mixing bowl.
Form the mixture as desired, I like to make meatballs/patties.
Cook on a cast-iron skillet at medium to high heat until desired doneness, using ghee or other cooking fat.
Repeat until the entire mixture is cooked.
Servings 0