Liver Curry Recipe

Indian · Main course · 45 min total

A rich and aromatic Indian-style liver curry that transforms tender goat or lamb liver into a flavorful, comforting dish. Perfect with rice or naan.

Ingredients

• 500g goat or lamb liver, cleaned and sliced into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 cup tomato puree
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a pan over medium heat. Add chopped onion and sauté until golden brown.
2. Add ginger-garlic paste and green chilies; cook for 1 minute until fragrant.
3. Add turmeric, red chili, coriander, and cumin powders. Stir for 30 seconds.
4. Pour in tomato puree and cook until the oil separates, about 5-7 minutes.
5. Add liver pieces and salt. Cook on high heat for 2-3 minutes, stirring gently.
6. Lower heat, cover, and simmer for 15-20 minutes until liver is tender. Stir occasionally.
7. Sprinkle garam masala and mix. Garnish with fresh coriander leaves.

Tips

• Soak liver in milk for 30 minutes before cooking to reduce bitterness.
• Do not overcook liver to keep it tender.
• Serve hot with steamed rice or naan bread.

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