| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| 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.
|
|
|
|
|
