Liver with onions...and gravy

Name: Liver with onions...and gravy
Total time: 7200 s
Yield: 3 servings
Cuisine: Kenyan
Ingredients: 3/4 kg beef liver; 4 large onions; 1 root of ginger; 4 cloves garlic; 2 green chillies(optional); to taste Salt and black pepper; Spices of your choice; 1 1/2 cups breadcrumbs; 1 tblspn tomato paste; 1 tblspn corn/wheat flour

Racquel Gakenia @Gakenia

Liver with onions...and gravy

Racquel Gakenia @Gakenia

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Ingredients

2hrs

3 servings

3/4 kgbeef liver
4large onions
1root of ginger
4 clovesgarlic
2green chillies(optional)
to tasteSalt and black pepper
Spices of your choice
1 1/2 cupsbreadcrumbs
1tblspn tomato paste
1tblspn corn/wheat flour

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Steps

2hrs

1

Clean the liver and remove the top layer/membrane...to prevent it from being tough...cut into desirable size
2

In a bowl, pour 500ml of milk and soak the liver for at least 1hr
3

In a wok/pan...add oil.. And let it heat... Add in the chopped onions and crushed garlic and ginger.. Cooking till translucent and garlic sweats
4

Add in spices of your choice.. I used curry powder, beef masala and Garam masala and cook for two minutes
5

Remove the onions and set aside
6

In a separate bowl put the breadcrumbs and spices, I used salt, black pepper and oregano and mix
7

Put in the liver into the crumbs ensuring it's well coated...
8

In a preheated pan, add oil and shallow fry the liver for 4min on each side... And remove from pan and pat dry excess oil if any
9

In a sufuria,place some of the oil to fry the liver... About 3tablespoons of oil... Add in the liver and the onions... And green chillies
10

Since I didn't have cornstarch, I used 1tablespoon wheat flour+1tablespoon tomato paste in a cup of warm water... Add in the sufuria... Cover and let it cook on low for about 7-10min...one can also use beef/vegetable broth...this creates the thick gravy
11

Serve with starch of your choice.. While hot....served with mashed potatoes and guacamole