Spicy Lamb Liver Curry
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 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
Instructions
  1. 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.
  2. In the meantime, chop the onion finely and set them aside.
  3. Heat 2 teaspoons of oil and fry the potato cubes until golden brown. Then take them out and set aside.
  4. Heat oil in a heavy bottomed pot and tip in the cardamom, cinnamon and cloves. Saute for couple of minutes till fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Finally add ghee and sprinkle with the remaining garam masala and let it stand covered for 10 more minutes.
  11. Serve the spicy lamb liver curry warm with Indian flatbread. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/08/lamb-liver-curry/