Ingredients

• 225 gm. lamb livers or kidneys

• Marinade Spice Mix:

• 1/2 tsp. Garam Masala*

• 1/2 tsp. chilli powder*, adjust to taste. Coarsely ground chillies can be used instead of powdered chillies

• 1 level tsp. whole or coarsely crushed or ground coriander seeds*

• 1/2 tsp. turmeric powder*

• Salt to taste*

• 1 tbsp. dry methi leaves (optional)

• 1 tsp. oil

• 1 tbsp. lemon juice

• * If you are in a hurry or you do not keep different spices in your kitchen, you can use any good quality curry powder or any other Indian spice mix of choice in place of these different spices.

• For cooking:

• 1-2 tbsp. cooking oil

• 1/4 tsp. cumin seeds/Panch Pooran/fennel or anise seeds

• 1 medium onion, peeled and sliced

• 1 inch piece of ginger, peeled and shredded or grated.

• 1-2 cloves of garlic, crushed

• 1 green chilli, thinly sliced (optional)

• 1 large tomato chopped into small pieces (optional)

• To make optional gravy:

Instructions

1. Wash and pat dry the livers/kidneys with kitchen paper. If cooking kidneys, slice into two halves, exposing calyx and remove any membranes, large blood vessels and tubes. Leave them in halves

2. Cut liver into 1 inch pieces. Remove any membranes.

3. Mix all marinade ingredients in a bowl. Add to liver/kidney pieces, stir in well to coat each and every piece with the spice mix. Leave aside for a couple of hours or overnight in an airtight container in the fridge.

4. Heat oil in a pan, add the onions, ginger and green chillies, fry until onions are translucent and beginning to turn brown.

5. Add liver/kidneys and chopped tomatoes. Stir well, lower heat and cook covered for 8-10 minutes, stirring from time to time.

6. Serve hot with Tandoori Roti 1 or Nan or Pita bread or crispy bread rolls. It can be served as a starter or as part of a main meal.

7. If you need a little gravy, add 1 cup of tinned tomatoes, during last 5 minutes of cooking. It should be clingy gravy, not a thin, runny