Saturday 9 August 2014

SPICY LAMB LIVER MASALA


INGREDIENTS
Lamb Liver - 500 gms ( approx)
Onion - 1 large ( chopped )
Tomato - 1 ( pureed )
Green Chillies - 4 ( chopped )
Ginger & Garlic Paste - 1 Tbsp
Turmeric Powder - A Pinch
Chilli Powder - 2 Tbsp
Pepper Powder - 1 Tbsp
Garam Masala Powder - 1 Tsp
Salt - To Taste
Whole Dry Red Chillies - 3
Curry Leaves - 2 Sprigs
Coconut Oil - 2 Tbsps

TO MARINATE
Curd - 1 Tsp
Turmeric Powder - 1 / 4 tsp
Chilli Powder - 1 Tsp
Pepper Powder - 1 Tsp
Ginger & Garlic Paste - 2 Tsps
Salt - To Taste


METHOD
1. Add the above marinade to the cleaned and chopped liver pieces.
2. Leave aside for 15 - 20 minutes and pressure cook for 3 whistles till
     soft.
3. Heat coconut oil in a pan and add the curry leaves and whole dry red
     chillies.
4. Add the chopped onion and fry to a golden brown and add the green
     chillies.
5. Add the ginger garlic paste and saute till raw smell is no more.
6. Now add the tomato puree and saute till mushy.
7. Add salt to taste , the spice powders and saute for nearly 5 - 10 minutes.
8. Add the pressure cooked liver pieces along with the stock and cook in a
     low flame till semi dry.
9. Remove pan from stove and serve hot.

NOTE :
Make sure not to overcook the liver pieces as they will turn rubbery in texture.
The number of whistles may vary with different brand of pressure cookers sold
 in the market.
Adjust the spice level to suit your taste.



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