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. 

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