500grams ( 1.1 pound)lamb or beef Livercut in to small pieces
1teaspoonsalt
2tablespoonbutter or gheeoptional
1fistful coriander leaveschopped
3medium green chilliessliced
2inchginger sliced
2lemon wedgesoptional
Instructions
In a wok, fry onion on slow heat for 7-10 minutes. When onion slices are very soft increase heat to medium and stir constantly until lightly golden.
Mix in ingredients in the spice list and give it a stir. When spices sizzle adds tomatoes. Cover and cook on medium heat for 5-7 minutes. When tomatoes are soft stir on high heat and dry all tomato water.
When oil separates on sides of wok pour in yogurt and fenugreek leaves. Sear for another 2 minutes.
Now, mix in liver pieces and stir for a minute until color changes. Cover and cook for 2 minutes on medium flame. Remove lid, sprinkle salt. Cook for another 2 minutes on high heat with constant stirring.
Finally, remove from heat and cover the pot and rest it for 10 minutes at least. The steam in the pot will cook the liver completely.
Reheat on high flame and and add butter, green chillies, green corianders and ginger. Burn any excess water and sear until oil seperate at the side of pan. (Bhunofy for 1-2 minute).
Serve immediately with lemon wedges.
Video
Notes
You can add ½ teaspoon chat masala and ½ teaspoon garam masala along with garnishing to make it spicy liver fry (AKA, chatpatti fry kaleji).
Liver: The liver is the main ingredient in the recipe, hence you must know a little about choosing liver. Always choose a darker, gleaming liver that is fresh and not frozen. It should have a fresh and not very stale smell. The liver of a calf is better than the liver of a cow.
Spices: These are basic Indian spices but if do not like any single spice just skip it. You may switch Kashmiri chili and chili flakes with chilies.
Salt: Salt can extract a lot of juice from the liver so try to end most of the salt towards the end of the recipe.
Fenugreek: Fenugreek adds both a lover of Indian curry taste and aroma to the liver curry. But more than that it helps the digestion of theliver which can be difficult to digest for senior citizens.
Green Chilies: Smaller green chilies like Thai chili are spicier and I used them to make green chili paste. The medium and thick chilies are more aromatic and less spicy making them a good choice for garnish.