Lamb liver masala fry

Name: Lamb liver masala fry
Total time: 3600 s
Yield: Pa4-6 servings
Cuisine: British
Ingredients: 1/2 kg lamb Liver; as needed water; 1 onion sliced; 2 tsb. ginger paste, divided; 2 tsb. garlic paste, divided; 4 tbsp. oil, divided; 1 tsp. turmeric; 1 tsp. garma masala; 1 tsp. red chilli powder; 2 tsp. black pepper; to taste, salt; 1/3 cup milk; 2 tbsp. yogurt; 1 tsp. coriander powder; 1 lemon juiced; 2 green chillies, sliced; As required, cilantro, chopped; As required, ginger juliennes

Sarvat Hanif @sarvathanif

Canada

Making soft lamb liver fry is one of those recipes where spices are less important. What matters is technique. Even if you add only salt and pepper you can make the best liver curry. The trick is to make it soft and juicy.
Kaleji (liver) fry or kaleji masala means to fry bite-size pieces of the beef or lamb liver with spices like chilli, coriander, cumin, turmeric, garam masala, , and ginger garlic paste. Usually, tomatoes, onions, and yogurt are also added to make masala gravy.
Most recipes call for keeping the spices minimal so the natural flavour comes through. It really isn’t great advice if you aren’t a fan of the smell or texture of liver. In fact, its best practice to spice and cook the liver so much you kinda don’t get a chance to focus on the smell and texture. Obviously, you can play around with spices, but this recipe is really balanced with aroma spices and gravy.
#GoldenApron23

Sarvat Hanif @sarvathanif

Saved

Ingredients

1 hour

Pa4-6 servings

1/2 kglamb Liver
as neededwater
1onion sliced
2tsb. ginger paste, divided
2tsb. garlic paste, divided
4 tbsp.oil, divided
1 tsp.turmeric
1 tsp.garma masala
1 tsp.red chilli powder
2 tsp.black pepper
to taste, salt
1/3 cupmilk
2 tbsp.yogurt
1 tsp.coriander powder
1lemon juiced
2green chillies, sliced
As required, cilantro, chopped
As required, ginger juliennes

Saved

Steps

1 hour

1

Clean, wash and cut into bite size the liver and soak for 30 minutes in milk. Rinse and drain.
2

Marinate liver with I teaspoon garlic paste, 1 teaspoon ginger paste, salt and 1 tablespoon oil. Mix well.
3

Heat a non stick pan with 1 tablespoon oil and when hot add the liver. Fry well and if preferred dry the water. Remove and set aside.
4

In the same pan heat remaining oil and saute the onion with remaining ginger garlic paste. Fry well.
5

Add garam masala, coriander powder, black pepper and salt to taste. Fry well.
6

Add well beaten yogurt, mix well and then add the liver and cook for 2-3 minutes or till liver is tender.
7

Sprinkle lemon juice and garnish with coriander leaves, sliced green chillies and sliced garlic.
8

Serve with naan, roti or chappati.