Kaleji Fry
Equipment
Ingredients
Main
lamb liver (fresh)
500 g
onion (sliced)
2 pcs
garlic (minced)
4 cloves
ginger (minced)
15 g
tomato (chopped)
2 pcs
green chili (sliced)
2 pcs
coriander leaves (chopped)
15 g
sunflower oil
45 ml
cumin seeds
5 g
coriander powder
5 g
turmeric powder
3 g
red chili powder
5 g
garam masala
5 g
salt
5 g
Instructions
Prepare the liver
Wash the liver and cut it into bite-sized pieces.
Heat the oil
Heat oil in a wok or pan over medium-high heat.
Fry the spices
Add cumin seeds and let them splutter, then add onions.
Add garlic and ginger
Stir in minced garlic and ginger and cook for 1 minute.
Add the liver
Add the liver pieces and cook until they change color.
Add tomatoes and spices
Add chopped tomatoes and all the powdered spices; cook until tomatoes soften.
Simmer the masala
Lower the heat and simmer until the liver is cooked through and masala thickens.
Finish and garnish
Add green chilies and coriander leaves; toss briefly and serve hot.
Original recipe
Storage
Best consumed within 2 days for optimal texture.
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