This spicy lamb liver curry is a truly traditional Indian curry with all the amazingness Indian cuisine has to offer! The flavors of this lamb liver curry reflect the genuine Indian touch from the root!
It has been quite long since I have shared my last curry recipe; so it’s high time to present to you this gem called spicy lamb liver curry! This recipe of lamb liver curry is a pure indulgence and celebrates the exquisiteness 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 a certain 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 across all the regions. Yes, we do love our curries from the bottom of our hearts and are very happy about it! To share that love with you all, I have this stunning recipe of lamb liver curry today which is one of our family favorites and I’m sure you are gonna love it too!
This lamb liver curry is from my mom-in-law’s recipe repertoire and this one is one of her many specialties; I can’t thank her enough for passing this on to me. Though I still can’t make it as gorgeous as her version, I am fond of this lamb liver curry so much that I will keep on making this until I could reach the utmost perfection!
This spicy lamb liver curry is closely inspired by highway kind of food which you will find in those life-saving dhabas across India’s highways 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 authentic Indian food from the root.
Having done so many road trips, we know the importance of these dhabas and my today’s recipe of lamb liver curry is a humble gratitude to those enumerable dhabas for working day and night only to fill us in and making our road trips memorable!
This recipe of lamb liver curry is my MIL’s specialty and somehow she adds a special touch to this dish which is very unique; 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. Don’t you think so?
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 is, I am yet to achieve that ‘extra-something’ that our moms used to mix in!
Where did you source it from Ma? I wish someday I will know the trick and can match up to our moms’ cooking finesse!
Lamb liver is quite a tough meat, so you need to have patience while working with it. I highly recommend using pressure cooker for cooking the liver as otherwise it would take too long. Also, do keep in mind that lamb liver will not become as tender as lamb meat.
Even after being completely cooked, the liver cubes will still be little crunchy with a bite to them. Personally, I feel that’s the beauty of this rustic lamb liver curry; it is not the melt-in-mouth delicacy like other Indian lamb curries.
This lamb liver curry is best served with tandoori roti which is another rustic offering from the Indian flatbread scenario. To enjoy the most authentic Indian experience, I suggest to pack this lamb liver curry & tandoori rotis during your next road trip and savor them by the road side! Enjoy!
- 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 the spicy lamb liver curry warm with Indian flatbread. Enjoy!
Arijita Modak says
Yummy, I am again feeling hungry even after having a lunch with chicken curry. I love my Mom’s all preparation of Ilish. Whenever ilish is at our home, we have Doi-Ilish (which I really miss now), Pui data chochchori with Ilish er matha, Ilish er mathar tok. I really miss these dish and the moments.
Oh Yes! How can we Bengalis get over Ilish! I love this fish and can’t have enough of it! 🙂 I also do have the recipe for “Pui data chochchori with Ilish er matha“. Do check it out!
Heidelle Auxbois says
At what point do we add the ghee? I put it in prior to the onions. Thanks.
Hey there! Thanks for the input! I have made the updates. I generally add ghee at the end along with garam masala as it lends beautiful aroma but you can also do as you are doing by adding prior to onion which will make the curry extra-rich and extra-awesome! Hope you liked it! 🙂
Heidelle Auxbois says
Hallo and thanks for the response – the curry turned out brilliantly and even froze well, to be used later. Bought another lamb liver today (plenty here in Australia lol) and as it weighs a kilo, will do double quantities, so double the pleasure! Thank you for providing it. Heidi (Perth, Western Australia)