Spicy liver curry

Name: Spicy liver curry
Total time: 2100 s
Yield: 6 serving
Cuisine: Pakistani
Ingredients: 1/2 kg beef or mutton liver; 1/2 cup oil; 3-4 green cardamoms; 3-4 stick cinnamon (1″ stick); 2 bay leaves; 1 cup onion, thinly sliced; 1 tablespoon ginger paste; 2 tea spoon garlic paste; 1/2 teaspoon dry roasted cumin powder; to taste Salt; 1/2 teaspoon dry roasted coriander powder; 1/2 teaspoon turmeric; 1 teaspoon red chili powder; Whole green chilies for garnish

Naheed Baig @cook_18590907

karachi

#Meatyeid
liver curry is a popular dish in the indo-pak region. Thick gravy or slightly dry liver curry is often the choice of food day after Eid ul Adha.

Naheed Baig @cook_18590907

karachi

#Meatyeid
liver curry is a popular dish in the indo-pak region. Thick gravy or slightly dry liver curry is often the choice of food day after Eid ul Adha.

Saved

Ingredients

35 minutes

6 serving

1/2 kgbeef or mutton liver
1/2 cupoil
3-4green cardamoms
3-4 stickcinnamon (1″ stick)
2bay leaves
1 cuponion, thinly sliced
1 tablespoonginger paste
2 tea spoongarlic paste
1/2 teaspoondry roasted cumin powder
to tasteSalt
1/2 teaspoondry roasted coriander powder
1/2 teaspoonturmeric
1 teaspoonred chili powder
Whole green chilies for garnish

Saved

Steps

35 minutes

1

Cut liver into small cubes.
2

Now put all the spices from ginger paste to chili powder in the pan.
3

Heat oil and add the whole cardamoms, cinnamon sticks and bay leaves. Add the sliced onion and fry until golden brown.
4

Cook the spices/masalas until fragrant.
5

Add liver in the spices and cook on medium high flame for 20-25 minutes. Add a little water if needed.
6

Add salt and green chillies, mix and cook for another 3-4 minutes.
Turn off stove and keep the pan on the warm stove with lid on until the oil separates.