Marinade liver with ground paste, kneading ingredients into the meat. Set
aside for one hour.
Heat olive oil on medium-high heat and saut_ onions until translucent.
Then add garlic-ginger paste and turmeric and stir until paste turns
golden. Add coriander leaves, mint, tomatoes and brown sugar. Stir well
and cover for 15 minutes, stirring frequently, until tomatoes are cooked.
Raise heat to high and when tomatoes are boiling add marinated liver.
Blend all ingredients well so that the liver imbibes all the different
spice flavors--stirring constantly for 5 minutes. (Liver should not be
cooked longer than 5 minutes or it becomes hard.) Add salt to taste after
liver is cooked. Serve immediately. |
Serves 4
2 lamb's livers, washed and cut into 1-inch-long slices
Grind the following spices to a fine paste:
2 tsp. cumin seed
6 green chilies (or fewer to taste)
3 stalks fresh curry leaves
1/2 cup chopped fresh coriander leaves (cilantro)
1/4 tsp. turmeric powder
1 Tbs. salt
3 Tbs. olive oil
4 onions, chopped fine (1 large Western onion)
garlic-ginger paste made from:
20 garlic cloves (4 Western cloves), minced
20 slivers of ginger (equal in size to the cloves), minced
1/4 tsp. turmeric powder
1 cup fresh chopped coriander leaves (cilantro)
1/2 cup fresh chopped mint leaves
15 ripe red tomatoes (7 Western tomatoes)
2 walnut-sized pieces of brown sugar |
