Spiced lemon sauce from Spice by Christine Manfield

Ingredients

• ½ teaspoon freshly ground black pepper
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 tablespoon Ras el Hanout
• 30 ml strained lemon juice
• 1 preserved lemon, diced
• 1 1/2 litres Brown Chicken Stock
• 100 g chicken livers, trimmed
• 1 brown onion, minced
• 50 ml vegetable oil
• 1 teaspoon cumin seeds
• 6 tomatoes
• 4 red bird’s-eye chillies, sliced
• zest of 1 lemon
• 2 teaspoons minced ginger
• 6 cloves garlic, minced
• ½ teaspoon sea salt