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

September 9, 2008

ONION AND LIVER FRY

½ kg beef or lamb liver sliced thinly 4 large onions chopped 1teaspoon chilly powder ½ teaspoon pepper powder ½ […]

½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt tumeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread.

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Article written by Bridget White-Kumar
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