A true traditional Indian lamb liver curry with the awesomeness of everything Indian cuisine has to offer! The flavors of this dish will give the genuine Indian touch from the root!
It has been long since I have shared my last curry recipe; so it’s high time to present this gem to you. This recipe of spicy lamb curry is a pure indulgence and celebrates the heritage of the most flavorful Indian cuisine!
I, being an Indian and being raised in a traditional Indian family, have been brought up on curries. Up to one age, I didn’t have the slightest idea that people from any part of the world can survive without curries. Curries were all I knew about food. It was obvious because curries are an integral part of Indian food from all the regions. Yes, we do love our curries and very happy about it!
My today’s recipe is our of our family favorites and I can’t thank my mom-in-law enough for passing this on to me as this one was one of her many specialties. Lamb liver curry is a highway kind of food which you will find in those life-saving dhabas across India while on a road trip. I sincerely believe that many of these dhabas serve way better food than many elite restaurants and these are the real places to try the Indian food from the root.
Having done so many road trips, we know the importance of these dhabas and my today’s recipe is a humble gratitude to those enumerable dhabas for working day and night only to fill us in and making our road trips memorable!
My MIL adds a special touch to this dish; so whenever she is around, I only let her make it. I guess there is always something special about the food made by our moms which we can’t achieve even if we follow the same instructions blindly.
So what’s your favorite from your mom’s kitchen? I can’t get over my mom’s vegetarian pulao and home-style chicken curry which she used to make on special occasions like our birthdays etc. No matter how varied my cooking experience be, I am yet to achieve that ‘extra-something’ that our moms used to mix in! Where did you source it from mom?
- Lamb liver – 500 gms
- Potatoes – 2, medium, cut into small cubes of about 2 cm size
- Onion – 5, large (For 500 gms of liver, use around 300-350 gms of onion), chopped finely
- Ginger paste – 1 heaped tbsp.
- Garlic paste – 2 tbsp
- Green cardamom – 4 to 6
- Cinnamon – 2 inch stick
- Cloves – 4 to 6
- Turmeric powder – ½ tsp
- Red chilli powder – 2 tsp
- Coriander powder – 2 tbsp
- Garam masala – 1 & ½ tsp
- Ghee (clarified butter) – 1 tbsp
- Oil – ½ cup [I use mustard oil but if that’s too pungent for you, use vegetable oil]
- Salt to taste
- Cut the lamb liver into small cubes about 2 cm long. Pressure cook the liver until 2 whistles. If you don’t have a pressure cooker, cook the liver in boiling water until half done. This may take longer time. Drain the liver and marinate it with ginger and garlic paste, half of the turmeric powder, half of the red chilli powder and half teaspoon of salt. Let it stand at room temperature for about 1 hour.
- In the meantime, chop the onion finely and set them aside.
- Heat 2 teaspoons of oil and fry the potato cubes until golden brown. Then take them out and set aside.
- Heat oil in a heavy bottomed pot and tip in the cardamom, cinnamon and cloves. Saute for couple of minutes till fragrant.
- Add the chopped onion to the pot and cook until golden brown. Now add the powdered spices – remaining turmeric, red chilli powder, coriander powder and 1 teaspoon of garam masala. Saute the masala until oil rises to the surface.
- Next add the lamb liver and saute in the spices for good 15 minutes stirring in every 2 minutes. Make sure the spices do not stick to the bottom of the pan. If it does, add a splash of water and continue sautéing the liver.
- Once the liver is nicely coated with the spices, add water – about 2 cups and bring to boil on high heat. Check the seasoning and adjust if necessary. Also add the fried potatoes at this point.
- After the water starts boiling, cover and cook the liver on lowest heat until the liver is fully cooked through. This may take from 20 to 30 minutes.
- Now uncover the pot and adjust the consistency of the curry by boiling off some water on high flame. The gravy should be thick and not too watery.
- Finally add ghee and sprinkle with the remaining garam masala and let it stand covered for 10 more minutes.
- Serve hot with Indian flatbread.