Liver with peppercorns and wine is boiled until soft in slightly salted water and cut into cubes. Vegetable oil becomes heated in a pan, chopped onions and garlic lightly fried, make up some water and left to stew. Once the onion is tender and the water has evaporated, add the cumin, cinnamon, paprika and chopped spices and everything gently stew. In the resulting sauce put the liver, make a little broth, breadcrumbs are dusted and dish stew for another 5 minutes on low heat. Serve hot or cold with lemon slices and white bread.