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Liver curry
Category : Lamb, Andhra, Curries and gravies
Servings : 2 -
Time Taken : 15-30 mins
Rating :
Method
- Wash liver with vinegar mixed water and little salt to remove smell. Heat oil in a kadai. Add cardamom, cloves bay leaf and cinnamon. Fry for a min and add liver pieces and fry for 3 to 4 minutes. Do it ill it changes colour. Remove the pieces on to a plate.
- In the same khadai add onions, green chilli and fry till the onion turns soft. Add ginger garlic paste and fry till the raw smell goes.
- Add haldi, red chilli powder, dhania powder and garam masala powder. Fry for two minutes and add khuskhus paste and 100 ml of water alongwith salt. Cook for 2 minutes.
- Add fried liver pieces. Cover and cook till gravy thickens and oil appears at the edges.
- Sprinkle chopped coriander. Stir and remove from fire.
- Serve as side dish.
Ingredients:
Lamb liver - 300gms (cut into 3/4 to1 inch cubes)
Onion - 2 (medium, cut into small pieces)
Green chillies - 2 (cut vertically into two)
Red chilli powder - 1 tsp
Haldi - 1/8 tsp
Dhania powder - 1 tsp
Garam masala - 1/2 tsp
Salt
Ginger garlic paste - 2 tsp
Vinegar - 2 tsp
Oil - 3 tbsp
Chopped coriander leaves - 1 tbsp
Paste of 1 tsp khus khus and 1 tbsp of grated coconut
Cardamom - 2
Cinnamon - 1 inch pieces - 2
Cloves - 3
Bay leaf - 1
Lamb liver - 300gms (cut into 3/4 to1 inch cubes)
Onion - 2 (medium, cut into small pieces)
Green chillies - 2 (cut vertically into two)
Red chilli powder - 1 tsp
Haldi - 1/8 tsp
Dhania powder - 1 tsp
Garam masala - 1/2 tsp
Salt
Ginger garlic paste - 2 tsp
Vinegar - 2 tsp
Oil - 3 tbsp
Chopped coriander leaves - 1 tbsp
Paste of 1 tsp khus khus and 1 tbsp of grated coconut
Cardamom - 2
Cinnamon - 1 inch pieces - 2
Cloves - 3
Bay leaf - 1
RECIPES BY UMA DEVI RAMACHANDRA
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