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I know 'Chopped Liver' is a by-word for something people hate, but I actually quite like liver, especially cooked with bacon and onions, served in a thick beef gravy with mashed potatoes!

However, my favorite liver recipe is 'Liver Fry', which is a popular street food recipe in India for a light snack. It's so vastly different from other liver recipes that it may actually turn your head!

The key is to soak the liver in milk before cooking which helps remove the bitter taste, and the South Asian spices really give it a lift:

Rinse and dry a good portion of lambs liver before slicing into bitesize pieces and covering with milk for 30 mins.
Drain off the excess milk and dry the liver with paper towels.

Add 1/2 tsp of good Indian chili powder (Kashmiri if you can get it) 1/2 tsp of crushed ginger and garlic paste and a pinch of salt to the liver and give it a mix.

Heat 1 tblspn of oil (Ghee or coconut oil for best results) in a pan and fry the liver until it is just about browned (Careful not to overcook it as it will make the liver tough) Remove from pan and set aside.

Add one finely sliced white onion, x2 cloves, x2 green cardamom pods and a big pinch of salt to the pan (adding more oil if needed) and fry on a medium/low heat until the onion begins to turn brown and caramelize.

Add 1 tsp of ginger & garlic paste and fry for 1 min or until fragrant.

Add 1tsp Ground Coriander powder, 1/2 tsp chili powder, and 1/4 tsp of turmeric to pan with a splash of water to stop it sticking and fry for 1 minute.

Add 1 tsp of coconut powder (desiccated coconut works as well if you want more texture) and cook down on a low temperature for 5 mins adding more water if needed (You want a small amount of thin paste, enough to coat the liver when added)

Re-add the liver and cover/cook on a low heat for no more than a couple of mins. Enough to reheat the liver. You want it to be just cooked and tender, not overcooked and tough.

Add a large pinch of Garam Masala, squeeze of lemon juice, some chopped fresh coriander and stir.

Serve with warm flat bread!


Trust me, it's delicious! :D
 
LostLegend said:
I know 'Chopped Liver' is a by-word for something people hate, but I actually quite like liver, especially cooked with bacon and onions, served in a thick beef gravy with mashed potatoes!

However, my favorite liver recipe is 'Liver Fry', which is a popular street food recipe in India for a light snack. It's so vastly different from other liver recipes that it may actually turn your head!

The key is to soak the liver in milk before cooking which helps remove the bitter taste, and the South Asian spices really give it a lift:

Rinse and dry a good portion of lambs liver before slicing into bitesize pieces and covering with milk for 30 mins.
Drain off the excess milk and dry the liver with paper towels.

Add 1/2 tsp of good Indian chili powder (Kashmiri if you can get it) 1/2 tsp of crushed ginger and garlic paste and a pinch of salt to the liver and give it a mix.

Heat 1 tblspn of oil (Ghee or coconut oil for best results) in a pan and fry the liver until it is just about browned (Careful not to overcook it as it will make the liver tough) Remove from pan and set aside.

Add one finely sliced white onion, x2 cloves, x2 green cardamom pods and a big pinch of salt to the pan (adding more oil if needed) and fry on a medium/low heat until the onion begins to turn brown and caramelize.

Add 1 tsp of ginger & garlic paste and fry for 1 min or until fragrant.

Add 1tsp Ground Coriander powder, 1/2 tsp chili powder, and 1/4 tsp of turmeric to pan with a splash of water to stop it sticking and fry for 1 minute.

Add 1 tsp of coconut powder (desiccated coconut works as well if you want more texture) and cook down on a low temperature for 5 mins adding more water if needed (You want a small amount of thin paste, enough to coat the liver when added)

Re-add the liver and cover/cook on a low heat for no more than a couple of mins. Enough to reheat the liver. You want it to be just cooked and tender, not overcooked and tough.

Add a large pinch of Garam Masala, squeeze of lemon juice, some chopped fresh coriander and stir.

Serve with warm flat bread!


Trust me, it's delicious! :D
Click to expand...
Thanks for sharing, Legend!

Sounds very tasty, an explosion of great flavors. I actually grew up eating calf liver in Colombia but have never eaten lamb liver, so I'm going have to find out if our local butcher carries it. If not,could it be prepared with a different liver?

And do you live in India?
 
Sassy Colombian said:
Thanks for sharing, Legend!

Sounds very tasty, an explosion of great flavors. I actually grew up eating calf liver in Colombia but have never eaten lamb liver, so I'm going have to find out if our local butcher carries it. If not,could it be prepared with a different liver?

And do you live in India?
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Nope, I'm a Liverpool native. Love Indian food though. More the authentic stuff than the BIR stuff they serve in restaurants over here.

I imagine it would work well with calf liver (or even pig liver actually), let me know how you get on!
 
LostLegend said:
Nope, I'm a Liverpool native. Love Indian food though. More the authentic stuff than the BIR stuff they serve in restaurants over here.

I imagine it would work well with calf liver (or even pig liver actually), let me know how you get on!
Click to expand...
Liverpool native, cool. I was going to be surprised if you had told me that you lived in India given your DJ music selection lol

Street food is where one can find the authenticity of a culture.
 

I'm moving from a house where I have only one shelf in the fridge (and no freezer space) and a galley kitchen so narrow that only one person can use it at a time, so it's been ready meals (not in the microwave because it's kaput), to one where I'll have at least two shelves, plus freezer space, in a big kitchen with an island and double sized gas stove. I love to cook so am looking forward to Monday when I move in.
 
TyphooToffee said:
I'm moving from a house where I have only one shelf in the fridge (and no freezer space) and a galley kitchen so narrow that only one person can use it at a time, so it's been ready meals (not in the microwave because it's kaput), to one where I'll have at least two shelves, plus freezer space, in a big kitchen with an island and double sized gas stove. I love to cook so am looking forward to Monday when I move in.
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Congratulations on your new home and big kitchen. Having a gas stove is going to be such a treat (I wish I had one of those). I bet you are going to love cooking even more after Monday :)
 

TyphooToffee said:
I'm certain I will. I'm an artist too and there's a big garden so I'm looking forward to warmer weather
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An artist then that means you must be a good cook, I think those with creative minds are quite visionary when it comes to cooking. What sort of artist are you?

im dreaming of warmer weather so I can get my veggie garden going.
 
Sassy Colombian said:
An artist then that means you must be a good cook, I think those with creative minds are quite visionary when it comes to cooking. What sort of artist are you?

im dreaming of warmer weather so I can get my veggie garden going.
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I'd say I'm an experimental artist because I keep changing styles. My least favourite subject is portraits yet I seem to be doing nothing else lately. I struggle with conventional colour portraits because I'm such a pedantic painter and if it's not perfect it goes in the bin. Currently it's Indian ink but I went through a pop art style. I've used just about every medium apart from oils - I'm clumsy and make enough mess with a pencil so oil paint has always been out of the question, but now I have a garden to work in, who knows? Have attached my latest Indian ink drawing and a self-portrait from last year to give you an idea.
 

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TyphooToffee said:
I'd say I'm an experimental artist because I keep changing styles. My least favourite subject is portraits yet I seem to be doing nothing else lately. I struggle with conventional colour portraits because I'm such a pedantic painter and if it's not perfect it goes in the bin. Currently it's Indian ink but I went through a pop art style. I've used just about every medium apart from oils - I'm clumsy and make enough mess with a pencil so oil paint has always been out of the question, but now I have a garden to work in, who knows? Have attached my latest Indian ink drawing and a self-portrait from last year to give you an idea.
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Wow, you are very talented portrait painter , these indian ink paintings are truly amazing. Thanks for sharing them. My younger brother is also a painter but unlike you he actually likes using oils and his work is very abstract. He is very creative and an excellent cook too. For some reason I have noticed that artist tend to be very good in the kitchen too, or at least the ones I have been surrounded by lol
 

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