Serves 4
Ingredients
| • | 225 gm. lamb livers or kidneys |
| • | Marinade: |
| • | 1/2 tsp. chilli powder, adjust to taste. Coarsely ground chillies can be used instead |
| • | 1 level tsp. whole or coarsely crushed coriander seeds |
| • | 1/4 tsp. fennel or anise seeds |
| • | 1 tbs. dry methi leaves |
| • | 1/2 tsp. Garam Masala |
| • | 1/2 tsp. turmeric powder (optional) |
| • | 1 tsp. oil |
| • | 1 garlic clove, peeled and crushed or grated |
| • | 1/2 tsp. ginger paste or powder |
| • | Salt to taste |
| • | 1 tbs. lemon juice |
| • | For cooking: |
| • | 1-2 tbs. cooking oil |
| • | 1 medium onion, peeled and sliced |
| • | 1 inch piece of ginger, peeled and shredded or grated. |
| • | 1 green chilli, thinly sliced (optional) |
| • | 1 large tomato chopped into small pieces |
| • | 1 small green/yellow pepper, sliced (optional) |
| • | To make optional gravy: |
| • | 1 cup of tinned, chopped/mashed tomatoes or 1 large fresh tomato, pureed |
Instructions
| 1. | Wash and pat dry the livers/kidneys with kitchen paper. |
| 2. | Remove membranes, large blood vessels. |
| 3. | Cut into 1 inch pieces. In case of kidneys, just split them into halves and then cut each piece into half. |
| 4. | Mix all marinade ingredients in a bowl. Add to liver pieces, mix well, to coat each and every piece with the marinade. Leave aside for a couple of hours or overnight in an airtight container in the fridge. |
| 5. | Heat oil in a pan, add the onions and ginger, fry until translucent and beginning to turn brown. |
| 6. | Add green chilli and fry for a minute or so. |
| 7. | Add liver/kidneys and chopped tomatoes,. Stir well, lower heat and cook covered for 8-10 minutes, stirring from time to time. |
| 8. | Serve hot with Nan or Pitta bread or crispy bread rolls, as a starter or as part of a main meal. |
| 9. | If you need a little gravy, add 1 cup of tinned tomatoes, during last 5 minutes of cooking. It should be a clingy gravy, not a thin, runny one. |
Notes
| • | If you are in a hurry or you do not keep different spices in your kitchen, you can use a curry powder or any other Indian, ready-made curry spice mix for the marinade. |