Liver Curry Recipe
14 ounces (400g) lamb or chicken liver
1 tsp ground turmeric
2 tsp table salt
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 tsp red chile powder
¾ cup plain yogurt
½ cup vegetable oil
2 medium red onions, thinly sliced
1 ½ tsp ground coriander
A few sprigs fresh mint
Cut the liver into ½ to 1 inch) 1 to 2 ½ cm) pieces
Place a non-stick sauce pan over high heat and add 3 cups water. When the water comes to a boil, add the liver, ½ teaspoon of the turmeric, and 1 teaspoon of the slat. Cook over high heat for 10 minutes, skimming the foam the surface with a slotted spoon occasionally. Drain in a colander and let cool.
Combine the ginger paste, garlic paste, chile powder, the remaining ½ teaspoon turmeric, the remaining 1 teaspoon slat, the yogurt, and liver in a large bowl and set aside to marinate for 15 minutes.
Place a non-stick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and cook for 6 to 8 minutes or until well browned.
Add the liver with the marinade and sauté for 8 to 10 minutes or until the excess water has evaporated. Add the coriander and sauté for 2 to 3 minutes.
Add 2 cups water. Bring to a boil, and then lower the heat to low and simmer for 15 to 20 minutes or until the liver is cooked through.
Garnish with springs of mint and serve hot.