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  Added: May 25, 2006  •  Visited (405)  •  Print version Print this recipe (70)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Curried Calf's Liver With Onions
(Sheesh Kaleja)
What You Need:
  • ½ cup unflavored yoghurt
  • ¼ cup fresh lemon juice
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon fennel seeds, pulverized in a blender or with a mortar and pestle
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons ghee
  • ½ pounds calfs liver, sliced ¼ inch thick and cut into 3-inchwide pieces
  • 1 large onion, peeled, cut lengthwise in half, and sliced lengthwise into paper-thin slivers

  • How To Cook:
    1. Combine the yoghurt, lemon juice, garam masala, turmeric, coriander, fennel, salt, pepper, and 1 tablespoon of the ghee in a deep bowl, and stir until well mixed. Drop in the liver, turning the slices about with a spoon to coat them evenly with the yoghurt mixture. Set aside at room temperature to marinate for about 30 minutes.

    2. In a heavy 10-to 12-inch skillet, heat the remaining 4 tablespoons of ghee over moderate heat until a drop of water flicked into it splutters instantly. Drop in the onion and, stirring constantly, fry for about 10 minutes until it is richly browned and somewhat crisp.

    3. Watch carefully for any sign of burning and regulate the heat accordingly. Transfer the onion to a plate with a slotted spoon, leaving as much ghee as possible in the skillet. Cover the onion with a piece of foil to keep it warm.

    4. Fry the liver 6 or 7 slices at a time in the following fashion: Wipe the marinade off the liver with your fingers or a spoon and drop the liver into the ghee remaining in the skillet. Cook over moderate heat for about 3 minutes, turning the slices with tongs or a slotted spoon until they color delicately on both sides.

    5. As they brown, transfer the slices to a heated platter and cover them loosely with foil to keep them warm. When all the liver is browned, pour the remaining marinade into the skillet and bring to a boil over high heat, meanwhile scraping in any browned particles clinging to the bottom or sides of the pan.

    6. Taste the sauce for seasoning and immediately pour it over the liver. Sprinkle the top with the fried onion 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 » Vegetables » Onion
    Main Ingredient » Condiments » Ghee
    Dish » Main Courses


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