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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.