In a pan, add 1 and 1/2 tablespoons of olive oil, sliced garlic, and cayenne pepper. Sauté until the garlic is golden brown.

Season the liver and lung with salt, and sear them in the pan over medium-high heat with the garlic, stirring constantly until browned on all sides. Remove everything to a plate.

In the same pan, add the julienned onions with 2 tablespoons of olive oil, a teaspoon of cumin, and a pinch of salt. Cook until the onions are translucent.

Add the liver and lung back to the pan, stir well, and pour in the white wine.

Cook over medium-high heat, allowing the wine to reduce while stirring occasionally until done.