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CATEGORY CUISINE TAG YIELD
Grains, Dairy Main dish 1 Servings

INGREDIENTS

450 g Liver
1/2 ts Salt
1/4 ts Black pepper
150 ml Water
3 ts Vinegar
25 g Onion
6 Cloves garlic
3 Cardamoms
3 Cloves
25 ml Lime juice
1 Cm cinnamon stick
1/4 ts Chilli powder
1 ts Paprika
1 ts Fennel
25 g Coriander
25 g Cumin
50 ml Oil sprig curry leaves
1/2 Stem lemon giass
275 ml Thick coconut milk

INSTRUCTIONS

Wash  the  liver and place in  a pan with  the vinegar, pepper and water
and cook for 5-8 min Drain liver from the pan and when cool remove skin and
cut into 1 cm cubes. Slice the onion, crush the garlic and powder the
cardamoms and cloves. Place the liver in a bowl and mix in the cardomoms
cloves,  lime  juice, cinnamon stick, chilli powder paprika powder, fennel
powder,  coriander powder and cumin powder and leave to marinade for 30
minutes. Meanwhile, heat the oil and fry onion garlic, curry leaves and
lemon grass and when onion has turned a golden brown add the liver,
marinade and coconut milk and stir. Cook for a further 10 minutes, then
discard the cinnamon stick and serve immediately. From "A taste of Sri
Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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