INGREDIENTS

INSTRUCTIONS

MIX TO A PASTE WITH TWO T
CLEAN the liver, remove all the skin and gristle, and cut roughly
into 1.5 cm pieces. Heat two tbsp oil over medium heat and fry the
onions and cinnamon until the onions are soft. Add the potatoes and
1/4 tsp (1 g) salt and stir-fry the potatoes for about two minutes.
Add the water. Cover the pan and simmer until the potatoes are tender.
Heat the remaining oil over medium heat in a heavy bottomed wide pan.
A non stick or cast iron pan is ideal as the liver needs to be
stir-fried over high heat. Add the garlic and stir-fry for 30
seconds. Add the spice paste, lower the heat and stir-fry for about
two minutes.
Add half of the tomatoes, along with some of the juice, stir and cook
for a further two to three minutes, breaking the tomatoes with the
spoon.
When the mixture is fairly dry, add the liver and adjust heat to
medium high. Stir-fry the liver for three to four minutes. Add the
remaining tomatoes and the juice, stir-fry for five to six minutes.
Cover the pan and simmer for about eight minutes. Add the potatoes,
green peas, green chillies and the remaining salt and cook for a
minute or two. Adjust heat to medium and cook, uncovered, for further
five minutes. Stir in the garam masala powder and remove from heat.
Serve with plain fried rice or chapattis or rotis and saagwala dal.
Converted by MC_Buster.
NOTES : Curried liver, quite popular with the Muslims in India, is
made more interesting by adding diced potatoes and frozen green peas
Converted by MM_Buster v2.0l.

A Message from our Provider:

“No one can ignore Jesus forever”