Ingredients

• 400 gm. lamb's livers (or chicken Livers)

• 2 tbsp. ghee (clarified butter) or oil

• 1 medium onion (150 gm.), peeled and roughly chopped

• 1 tsp. grated ginger root

• 1 tsp. grated/crushed garlic cloves

• 1 tsp. black cumin seeds (use ordinary cumin if black not available)

• 1-2 dry red chillies, broken up

• 2 medium tomatoes (200 gm.) chopped

• 1 level tsp. turmeric powder

• 1/4-1/2 tsp. chilli powder, adjusted to taste

• 1 heaped tsp. coriander powder

• 2 heaped tsp. Chat Masala. Ready made chat masala sold in small packets is quite good, many professional cooks add it to curries to give them a kick!

• 1/1/2-2 level tsp. salt, adjusted to taste (remember that chaat masala may also have salt)

• 1 full tbsp. dry fenugreek/methi leaves (I dry my own washed and cleaned leaves, but you buy them can as Kasoori methi from Indian grocers)

• 1 cup water

• 1/2 tsp. Garam Masala

• 1 tbsp. chopped coriander leaves. If coriander is not available, use garlic or onion chives.

Instructions

1. Wash and drain the lamb livers. Remove membranes. Cut into halves.

2. Chop onion, ginger and garlic together in a food processor or finely by hand.

3. Heat the ghee or oil. Add broken up chilli and cumin seeds. When seeds splutter, add onion, garlic and ginger. Fry until onion is golden brown.

4. Add tomatoes, turmeric, chilli powder, coriander powder, chat masala, salt and fenugreek leaves.

5. Stir fry until ghee/oil separates.

6. Add livers, stir gently for a minute or two.

7. Add a little water and allow to cook for 10 minutes, until livers are cooked.

8. Add garam masala and coriander leaves, stir.

9. Serve hot with Nans or Tandoori Roties.