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.