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  Added: May 25, 2006  •  Visited (434)  •  Print version Print this recipe (70)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Curried Calf's Liver
(Kaleja Kari)
What You Need:
  • 1½ pounds calf's liver, sliced ½ inch thick and cut into ¾-inch wide strips
  • ½ cup unflavored yoghurt
  • 3 teaspoons salt
  • 6 tablespoons ghee
  • 2 tablespoons scraped, finely chopped fresh ginger root
  • 1 tablespoon finely chopped garlic
  • 2 cups finely chopped onions
  • 2 tablespoons ground coriander
  • 1 teaspoon turmeric
  • 1 cup fresh tomato puree made from
  • 3 medium-sized ripe tomatoes, washed, chopped and rubbed through a fine sieve or food mill
  • The seeds of 2 whole cardamom pods or 1/8 teaspoon cardamom seeds, crushed with a mortar and pestle or in a bowl with the back of a spoon
  • 1/8 teaspoon ground hot red pepper

  • How To Cook:
    1. Combine the liver, yoghurt and 1 teaspoon of the salt in a bowl, and turn the liver strips about with a spoon until they are evenly coated. Set aside at room temperature and marinate for about 30 minutes.

    2. In a heavy 10- to 12-inch skillet, heat 4 tablespoons of the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger, then the garlic. Add the onions and lower the heat to moderate. Stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.

    3. Add the coriander and turmeric, stir for 1 minute, and pour in the tomatoes and the remaining 2 teaspoons of salt. Stirring constantly, fry for about 2 minutes longer. Drain the marinade from the liver into the skillet, add the cardamom, cover tightly, and simmer over low heat for 5 minutes.

    4. Meanwhile, heat the remaining 2 tablespoons of ghee in a separate 10-to 12- inch skillet. Drop in the liver and, turning the strips constantly, fry them over moderate heat for 3 minutes, or until they are delicately browned on all sides.

    5. Then stir them into the simmering tomato mixture and bring to a boil over high heat. Immediately remove the pan from the heat and transfer the entire contents of the skillet to a heated platter or bowl. Sprinkle the top with red pepper and serve at once.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Condiments » Ghee
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Main Courses


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