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Set aside the butter and lime juice for the last step.
Heat lard and add all the root vegetables.
Add the onions and garlic, allow to caramelize. (If the ingredients start to stick or burn, add a little water to deglaze; this will produce a sweet, rich flavor.)
Add the liver and sauté until cooked.
Add the spices and cook a couple of minutes longer.
Set the cooked mixture aside and allow to cool to approximately room temperature.
In a food processor, blend the cooked mixture with the butter and lime juice.
Place into a mold and chill.
Variations: Add cumin, fenugreek and sumac, or go in a different direction and add oregano, basil and tarragon.