Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

November 29, 2020

ANGLO-INDIAN LAMB LIVER AND KIDNEYS

  LAMB LIVER AND KIDNEYS IN GRAVY  Ingredients 300 grams lamb / mutton liver cut into small pieces 250 grams […]
 

LAMB LIVER AND KIDNEYS IN GRAVY 

Ingredients

300 grams lamb / mutton liver cut into small pieces

250 grams lamb kidneys cut into quarters 

3 large onions chopped 

1 large tomato chopped

2 green chillies sliced 

2 teaspoons chillie powder

1 teaspoon cumin powder 

1 teaspoon coriander powder 

½ teaspoon turmeric powder

2 tablespoons oil

1 teaspoon ginger garlic paste

Salt to taste

Wash the liver and kidneys well. 

Heat the oil in a pan and sauté the onions and green chillies lightly. 

Add the liver, kidneys, ginger garlic paste and mix well. 

Now add the chopped tomatoes, salt turmeric powder, chillie powder, cumin powder, coriander powder and mix well. 

Cover and simmer on low heat till the liver and kidneys are cooked.  

Add a little water while cooking if gravy is required.  

Serve hot with Rice and Pepper Water, or as a side dish with Toast or bread.  

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Article written by Bridget White-Kumar
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