Saturday, 11 May 2013

Spicy Lamb Liver Curry

I usually make the Liver/kidney curry known as the “kattakat” normally, as my Hubby is a diehard fan of it, this time as we were at our butcher and he was filling in his shelves with so fresh meat and liver, we couldn’t resist buying it :)
I love it with rice so made this yummilicious hot spicy curry.
 
500gr liver
200gr yoghurt
3 tomatoes
2 onions
4-6 green chilies
2 inch piece of thick and long fresh ginger
8-10 garlic pods
1 bunch fresh coriander
 
 
Spices:
1tps salt
11/4 tsp crushed red chili
7-8 pods crushed garlic
1tsp roasted cumin powder
1/4 tsp turmeric(haldi powder)
1 tsp coriander powder
1/2 tsp all spice powder (garam masala)
1tbs of black pepper/gloves together
 
-DONT wash the liver, just make pieces and prick it well with a fork
-crush the garlic and mix all over, leave it for at least an hour.

-heat the oil, throw in the black pepper/gloves to splutter
-now add half of the crushed garlic and sauté fast, don’t let it burn
-now add the onion and fry golden brown
-cut tomatoes in cubes add in and fry
-they will leave water and dry up soon, just keep mixing and crushing
- now put in the liver pieces in it and fry well
-sprinkle the rest crushed garlic and fry
-add all spices accept the SALT  to the yoghurt and set the pot aside and then pour this mixture onto the liver,
 
-the yoghurt will leave water and get thick
-add in half of the fine stripes of ginger and mix well
-as the yoghurt and tomatoes form a good gravy , then add the salt and keep it on a low heat (dum)
-the meat will stay very tender 100%!!!
-in the end garnish it with fresh green chilies and coriander and ginger
-Its yummmmmz with Khushka!!!

I didn’t have fresh coriander :( so i sprinkle my frozen one which actually melts on the hot curry so you may not see the fresh green leaves …

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