LAMB’S LIVER CURRY

LAMB’S LIVER CURRY

Serves 4.

Preparation and cooking time: 1 hr 10 mins.

This liver curry is usually eaten on its own, or served with chapattis or bread but is not served with rice. It is normally very mild but fresh green chilies can be added to make it slightly hot. For this recipe you need a liquidizer.

Ingredients

• 10 g (½ oz) fresh garlic, peeled
• 25 g (1 oz) fresh ginger, peeled
• 3 green chilies (optional for hot curry)
• 55 g (2 oz) tinned tomatoes
• 30 ml (1 fl oz) cooking oil
• 1 large onion, finely chopped
• 450 g (1 lb) lamb’s liver, cut into small pieces
• ½ tsp turmeric powder
• 1 tsp tomato puree
• ½ tsp chili powder
• 1 tsp tandoori masala
• 1 tsp salt
• ½ tsp garam masala
• 300 ml (10 fl oz) water
• Small amount green dhanyia (coriander), chopped

Method

1. Preheat the oven to mark 5 (375°F or 190°C). Place the garlic, ginger, green chilies (if used), and tomatoes in a liquidizer and blend them into a thick paste.

2. Place the oil in a pan. When hot, add the chopped onion. Cook the onion until it is golden brown. Add the contents of the liquidizer, liver pieces, turmeric powder, tomato puree, chili powder, tandoori masala, salt and garam masala. Cook for about 10 minutes, stirring constantly.

Place the curry in a casserole. Add water and stir.

3. Cover the casserole, and cook on the middle shelf of the preheated oven for about 45 to 50 minutes.

4. Garnish with green dhanyia (coriander) and serve while hot.