Ingredients:
• lamb liver – 300gms (cut into 3/4 to1 inch cubes)
• Onion – 2 (medium, cut into small pieces)
• Green chillies – 2 (cut vertically into two)
• Red Chilli powder – 1 tsp
• Haldi – 1/8 tsp
• Dhania powder – 1 tsp
• Garam Masala – 1/2 tsp
• Salt
• Ginger Garlic paste – 2 tsp
• Vinegar – 2 tsp
• Oil – 3 tbsp
• Chopped Coriander leaves – 1 tbsp
• Paste of 1 tsp Khus Khus and 1 tbsp of grated Coconut
• Cardamom – 2
• Cinnamon – 1 inch pieces – 2
• Cloves – 3
• Bay Leaf – 1
Method:
- Wash liver with vinegar-mixed water and a little salt to remove the smell.
- Heat oil in a kadai.
- Add cardamom, cloves, bay leaf and cinnamon.
- Fry for a minute and add liver pieces and fry for 3 to 4 minutes.
- Do it till it changes color.
- Remove the pieces on to a plate.
- In the same khadai add onions, green chilli and fry till the onion turns soft.
- Add ginger-garlic paste and fry till the raw smell goes.
- Add haldi, red chilli powder, dhania powder and garam masala powder.
- Fry for 2 minutes and add khus khus paste and 100 ml of water along with salt.
- Cook for 2 minutes.
- Add fried liver pieces.
- Cover and cook till gravy thickens and oil appears at the edges.
- Sprinkle chopped coriander.
- Stir and remove from fire.
- Serve as side dish.
Recipe courtesy of Uma Devi Ramachandra