Spicy Lamb Liver Curry
Try this Spicy Lamb Liver Curry recipe, or contribute your own.
Try this Spicy Lamb Liver Curry recipe, or contribute your own.
- salt to taste
- red chilli powder – 2 tsp
- turmeric powder – 1/2 tsp
- lamb liver – 500 gms
- potatoes – 2 medium, cut into small cubes of about 2 cm size
- onion – 5 large (for 500 gms of liver use around 300-350 gms of onion), chopped finely
- ginger paste – 1 heaped tbsp.
- garlic paste – 2 tbsp
- green cardamom – 4 to 6
- cinnamon – 2 inch stick
- cloves – 4 to 6
- coriander powder – 2 tbsp
- garam masala – 1 & 1/2 tsp
- ghee (clarified butter) – 1 tbsp
- oil – 1/2 cup [i use mustard oil but if that’s too use vegetable oil]
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (2g)
- Sodium 581.37 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cut the lamb liver into small cubes about 2 cm long.
- Pressure cook the liver until 2 whistles. If you don’t have a pressure cooker, cook the liver in boiling water until half done. This may take longer time.
- Drain the liver and marinate it with ginger and garlic paste, half of the turmeric powder, half of the red chilli powder and half teaspoon of salt.
- Let it stand at room temperature for about 1 hour.
- In the meantime, chop the onion finely and set them aside.
- Heat 2 teaspoons of oil and fry the potato cubes until golden brown. Then take them out and set aside.
- Heat oil in a heavy bottomed pot and tip in the cardamom, cinnamon and cloves.
- Saute for couple of minutes till fragrant.
- Add the chopped onion to the pot and cook until golden brown.
- Now add the powdered spices – remaining turmeric, red chilli powder, coriander powder and 1 teaspoon of garam masala.
- Saute the masala until oil rises to the surface.
- Next add the lamb liver and saute in the spices for good 15 minutes stirring in every 2 minutes. Make sure the spices do not stick to the bottom of the pan. If it does, add a splash of water and continue sautéing the liver.
- Once the liver is nicely coated with the spices, add water – about 2 cups and bring to boil on high heat.
- Check the seasoning and adjust if necessary. Also add the fried potatoes at this point.
- After the water starts boiling, cover and cook the liver on lowest heat until the liver is fully cooked through. This may take from 20 to 30 minutes.
- Now uncover the pot and adjust the consistency of the curry by boiling off some water on high flame. The gravy should be thick and not too watery.
- Finally add ghee and sprinkle with the remaining garam masala and let it stand covered for 10 more minutes.
- Serve hot with Indian flatbread.
A Busy Mom's Secret to a Flavorful Weeknight Meal: Spicy Lamb Liver Curry
Life as a working mom is a whirlwind. Between school runs, work deadlines, and keeping the house tidy, finding time for anything, let alone cooking a delicious and healthy meal, often feels impossible. But I've discovered a secret weapon in my culinary arsenal that consistently saves the day: Spicy Lamb Liver Curry. It's surprisingly quick, incredibly flavorful, and the whole family devours it without complaint – even the picky eaters!
The beauty of this recipe lies in its simplicity. It relies on readily available ingredients, most of which I already keep stocked in my pantry. The key is the careful layering of flavors. The fragrant spices – cardamom, cinnamon, and cloves – create an aromatic base that awakens your senses. Then comes the heat from the chili powder, perfectly balanced by the richness of the lamb liver and the earthy tones of the potatoes. The process itself is straightforward, even for a beginner cook. Pressure cooking the liver streamlines the prep time significantly, making it a realistic option even on the busiest of evenings. If you don’t own a pressure cooker, don't worry; the recipe adapts easily to stovetop cooking, though it will require a bit more time.
This curry isn’t just a quick weeknight meal; it’s also incredibly versatile. Serve it with fluffy rice, naan bread, or even just a simple side salad. Leftovers are a blessing in disguise, perfect for a quick and satisfying lunch the next day. It’s hearty enough to satisfy even the hungriest of appetites, yet light enough to not weigh you down. The lamb liver provides a fantastic source of iron and protein, crucial for keeping energy levels high throughout the day. I often add a dollop of plain yogurt to mine to cool down the spice and add a touch of creaminess.
More than just a meal, this Spicy Lamb Liver Curry is a testament to my belief that even amidst the chaos of everyday life, we can still find moments of joy and satisfaction in creating something delicious and nourishing for our families. It's a small act of self-care disguised as a delicious dinner, a reminder that even on the busiest days, a little bit of love and care can make all the difference. And the best part? The compliments from my family are the perfect reward for a job well done. It’s a dish that evokes a sense of warmth and comfort, a feeling I strive to create for my loved ones in everything I do. So next time you’re feeling overwhelmed, remember this recipe – it’s a lifesaver for busy moms (and anyone who appreciates a delicious and easy-to-make meal).
Ingredients You'll Need:
For the lamb liver marinade:
- 500 gms lamb liver, cut into 2cm cubes
- 1 heaped tbsp ginger paste
- 2 tbsp garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp salt
For the curry:
- 2 medium potatoes, cut into 2cm cubes
- 5 large onions, finely chopped
- 4-6 green cardamoms
- 2-inch cinnamon stick
- 4-6 cloves
- 2 tbsp coriander powder
- 1 1/2 tsp garam masala
- 1 tbsp ghee (clarified butter)
- 1/2 cup oil (mustard or vegetable)
- Salt to taste
- Water (approximately 2 cups)
Serving Suggestions:
- Serve hot with rice, naan, or roti.
- Garnish with fresh cilantro (optional).
- Add a dollop of plain yogurt for a creamy, cooling effect.
