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Liver curry
By : Uma Devi Ramachandra
Category : Lamb, Andhra, Curries and gravies
Servings : 2 -
Time Taken : 15-30 mins
Rating :
  1. 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.
  2. 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.
  3. 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.
  4. Add fried liver pieces. Cover and cook till gravy thickens and oil appears at the edges.
  5. Sprinkle chopped coriander. Stir and remove from fire.
  6. Serve as side dish.
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
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
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