Goan Lamb Liver Fry (Dry)
Ingredients
500gms Lambs Liver (sliced)
1/3 cup oil
1 large onion finely sliced.
2- medium onions ground to a paste.
2 tsp. Ginger/Garlic Paste
1 tbsp Coriander Powder
½ tsp cumin powder.
½ tsp turmeric powder.
½ tsp Red Chili Powder
Salt (to taste)
2-3 green chilies slit (optional).
2 large tomatoes roughly chopped
Garnish
Sliced tomatoes
Chopped coriander leaves
Serve with Fried bacon and chips
Cooking Steps
Step 1
Wash the lamb liver just once under running tap water. Do not soak. Drain the water, apply some turmeric powder and salt and keep aside.
Step 2
Heat oil in a frying pan. When the oil is hot, add the sliced onions and fry until the onions are golden brown. Remove and keep aside.
Reduce the flame to very low and add the ground onions. Slowly increase the heat and Stir-fry for 5 mins. Next, add the ginger & garlic paste and fry for another 5 mins.
Now add all the dry spices and fry for 2 more mins. Add the chopped tomatoes and the lamb liver pieces and keep on frying for at least 20 mins. The trick is to add the lamb livers along with the chopped tomatoes in the frying pan so that the livers get cooked in the tomato juices and do not become hard.
If it sticks to the bottom of the pan just sprinkle some water and keep on frying until you get a rich dark colour and a lovely aroma. Prick the livers to check if they are thoroughly cooked and no blood is oozing out.
Finally add some sliced tomatoes, green chilies and give everything a good stir. Switch off the flame, drizzle 2 tbsp mustard or olive oil and sprinkle some chopped coriander leaves.
Serve with: fried chips and bacon and crusty bread