Lamb Liver Curry

Ingredients

500 grams lamb or beef Liver cut into small pieces
½ cup oil
1 medium onion finely sliced

Spices

2 tbsp ginger garlic paste
2 green chillies pounded
½ tbsp coriander powder
1 tsp cumin seeds
1 tsp red chilli powder
½ tsp turmeric powder
¼ tsp black pepper

2 tomatoes - sliced
⅓ cup yogurt
1 tbsp dried fenugreek leaves
1 tsp salt – added at the end of cooking
2 tbsp butter or ghee optional

1 fistful coriander leaves chopped
3 medium green chillies sliced
2-inch ginger sliced
2 lemon wedges optional

Cooking Steps

Step 1
In a wok, fry onion on slow heat for 7-10 minutes. When onion slices are very soft, increase heat to medium and stir constantly until lightly golden.

Mix in ingredients in the spice list and give it a stir. When spices sizzle add the tomatoes. Cover and cook on medium heat for 5-7 minutes. When tomatoes are soft, stir on high heat and dry all tomato water.

When oil separates on the sides of the wok pour in yogurt and fenugreek leaves. Sear for another 2 minutes.

Step 2
Now, mix in liver pieces and stir for a minute until colour changes. Cover and cook for 2 minutes on medium flame. Remove the lid, sprinkle salt. Cook for another 2 minutes on high heat with constant stirring.

Finally, remove from heat and cover the pot and rest it for 10 minutes at least. The steam in the pot will cook the liver completely.

Reheat on high flame and add butter, green chillies, green corianders and ginger. Burn any excess water and sear until oil separates at the side of the pan.

Serve immediately with lemon wedges.

You can add ½ tsp chaat masala and ½ tsp garam masala along with garnishing to make it spicy liver fry.