Spicy Goat/Lamb Liver Fry

Liver fry might sound gross to few, but trust me it's really soft and delicious if cooked the right way. And the below recipe does exactly that - cooking it the right way. It's a tried and tested recipe and I can get so many to vouch for me. It's really delicious.

Try it out... Enjoi...

Serves: 3
Spice level: Medium

Preparation time: 30 Mins.
Cook time (incl. Prep. time): 1 Hr.

Ingredients:

1. Goat/Lamb liver - 1 Lb. (Cleaned and cut into medium sized cubes)
2. Milk - 4 Tbsp.
3. Red Chilli Powder - 1 Tbsp.
4. Turmeric Powder - 1/4 Tbsp.
5. Ginger-Garlic Paste - 1 Tbsp.
6. Salt - 1/2 Tbsp.
7. Coconut Oil/Veg. Oil - 3 Tbsp.
8. Ginger - 2 pods/ 15 Cloves (Slivered and minced)
9. Curry Leaves - 2 twigs (including the stems)
10. Red Onion - 1 (thinly sliced)

Preparation:

1. Add cleaned and cut liver into a bowl along with milk. Let it stay there for about 5 mins. Drain the milk and wash the liver with clean water. Treating the liver pieces with milk helps in reducing the bitterness.
2. Marinate the liver pieces with chilli powder, turmeric powder and ginger-garlic paste. Coat all the pieces evenly with the marinate and leave it covered in the refrigerator for about 20 mins.
3. Heat oil in a large frying pan.
4. Add garlic and sauté it for 1 min.
5. Spread the garlic pieces evenly on the pan and layer the curry leaves over it.
6. Reduce the heat to simmer and layer the marinated liver pieces over the curry leaves. Let it cook covered for about 5 mins.
7. Flip the liver to pieces to cook the other side and leave it on simmer covered for another 5 mins. You will see water oozing out from the meat. Increase the heat to medium and cook covered for another 10 mins (flipping the liver pieces occasionally) until the liver pieces are three fourth cooked.
8. Add the onion on top of the meat and cook for about 15 mins. stirring and flipping occasionally until the onions are cooked and well blended.
Note: Make sure not to overcook the liver pieces as it becomes rubbery and hard if overcooked.
9. Get the pan off the flame and serve the dish warm with Roti/Chappathi.