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Lamb Liver Curry Recipe or Kaleji Masala

Name: Lamb Liver Curry Recipe or Kaleji Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 350 g Lambs Liver (12oz); 2 Tsp Kashmiri Chilli Powder; ½ Tsp Ground Turmeric; ½ Tsp Ground Cumin; ½ Tsp Ground Coriander; ¼ Tsp Amchoor; 2 Tbsp Ghee; 18-24 Curry Leaves; 2 Green Chilli Peppers; 6 Green Cardamom Pods; 10 cm Cassia Bark (4"); 1 Large Onion (200g); 4 Garlic Cloves; 2 Small-Medium Tomatoes (200g Total); 2 Tbsp Tomato Puree; 75 ml Water (⅓ Cup); 50 g Natural Yoghurt (3 Tbsp); ½ Tsp Salt; 2 Tsp Dried Fenugreek leaves; 1 Tsp Garam Masala

2 servings

portioner

10 minutes

aktiv tid

40 minutes

total tid

Begynd at lave mad

Ingredienser

350 g Lambs Liver (12oz)

2 Tsp Kashmiri Chilli Powder

½ Tsp Ground Turmeric

½ Tsp Ground Cumin

½ Tsp Ground Coriander

¼ Tsp Amchoor

2 Tbsp Ghee

18-24 Curry Leaves

2 Green Chilli Peppers

6 Green Cardamom Pods

10 cm Cassia Bark (4")

1 Large Onion (200g)

4 Garlic Cloves

2 Small-Medium Tomatoes (200g Total)

2 Tbsp Tomato Puree

75 ml Water (⅓ Cup)

50 g Natural Yoghurt (3 Tbsp)

½ Tsp Salt

2 Tsp Dried Fenugreek leaves

1 Tsp Garam Masala

Vejledning

Cut the liver into bite-sized pieces and set it aside.

Top and tail the onion, cut it in half and remove the skin, then cut it into 5-6mm (¼") thick strips.

Peel the garlic cloves and mash them into a paste.

Cut the chilli peppers in half lengthways.

Cut the tomatoes into a 1cm (½") dice.

Heat a 30cm or 12" frying pan or skillet over a medium heat, and when it is hot, add half of the ghee.

Throw in the curry leaves, slit green chilli peppers, cardamom pods and cassia bark and give it a stir for 30 seconds.

Add the onions and cook for 12-15 minutes; you want the edges of the onion to go nice and golden. If they begin to colour too quickly, reduce the heat a little.

Add the mashed garlic and tomato puree, then cook for 60 seconds, stirring all of the time.

Throw in the tomatoes, salt and water, add a lid and cook until the tomatoes break down, this will take 4-5 minutes. Then remove the lid and reduce the heat to low.

Mix together the chilli powder, turmeric, cumin, coriander and amchoor.

Heat a second frying pan (25cm or 10") over a high heat, and when it is hot, add the remaining ghee, followed by the liver and a pinch of salt and sauté for 2-3 minutes.

Sprinkle over the spice mix, toss to coat.

Transfer the spiced livers to the pan with the sauce.

Add the yoghurt, crush the dried fenugreek leaves into the pan and add the garam masala. Give everything a stir, adding as much water as needed to form a nice sauce, then let it cook for 1-2 minutes before serving.

Ernæring

Portionsstørrelse

Kalorier

605 kcal

Fedt i alt

30 g

Mættet fedt

14 g

Uumættet fedt

11 g

Transfedt

Kolesterol

911 mg

Natrium

771 mg

Kulhydrater i alt

26 g

Kostfiber

5 g

Sukker i alt

11 g

Protein

59 g