Saturday 8 November 2014

LAMB LIVER PEPPER FRY


INGREDIENTS
Lamb Liver - 500 gms
Shallots - 1 cup (chopped )
Green Chilies - 3 ( chopped )
Ginger & Garlic Paste - 2 Tbsps
Pepper Powder - 1 1 / 2 Tbsp
Chilli Powder - 1 Tbsp
Cumin Powder - 1 / 2 tsp
Garam Masala Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - To Taste
Curry Leaves - 2 Sprigs
Coconut Oil - 3 Tbsps

TO MARINATE
Ginger & Garlic Paste - 1 Tbsp
Turmeric Powder - 1 / 4 Tsp
Chilli Powder - 1 / 4 Tbsp
Pepper Powder - 1 Tbsp
Salt - To Taste

TO GARNISH
Coriander Leaves – 2 Tbsps ( chopped )


METHOD
1. Chop the liver into small pieces and wash them well.
2. Marinate the liver pieces in the marinade for 15 minutes.
3. Pressure cook the marinated liver pieces for a couple of whistles.
4. Heat oil in a pan and add the curry leaves followed by the chopped
    shallots and green chillies.
5. Saute well till the shallots turn golden and now add the ginger and garlic
    paste.
6. Saute till raw smell is no more and add the spice powders and salt to taste.
7. Keep stirring in a low flame for 2 minutes and add the pressure cooked liver
    pieces.
8. Stir fry till the stock dries up and the liver pieces are coated with the masala.
9. Serve hot garnished with chopped coriander leaves.



No comments:

Post a Comment