Calfs Liver with Onions Recipe

Name: Calfs Liver with Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices of calfs liver, about 3/4 pound in all; Salt; 1/4 teaspoon ground turmeric; Cayenne pepper; 3 tablespoons olive or canola oil; 1/4 teaspoon whole cumin seeds; 1 good-sized onion (about 78 ounces), cut into 1/4-inch half rings; 1 clove garlic, crushed to a pulp; 1/2 teaspoon ground mustard (the commonly available yellow powder); 1 medium tomato, grated (page 289); 1 fresh hot green chili (such as birds-eye), chopped finely (optional); Freshly ground black pepper; ½ teaspoons lemon juice

Servings: persons

2 slices of calfs liver, about 3/4 pound in all
Salt
1/4 teaspoon ground turmeric
Cayenne pepper
3 tablespoons olive or canola oil
1/4 teaspoon whole cumin seeds
1 good-sized onion (about 78 ounces), cut into 1/4-inch half rings
1 clove garlic, crushed to a pulp
1/2 teaspoon ground mustard (the commonly available yellow powder)
1 medium tomato, grated (page 289)
1 fresh hot green chili (such as birds-eye), chopped finely (optional)
Freshly ground black pepper
½ teaspoons lemon juice

1
Lay the liver slices down flat and rub 1/4 teaspoon salt, the turmeric, and 1/8 teaspoon cayenne pepper on both sides.
2
Cover and set aside for 30 minutes.
3
(All the other ingredients may be prepared at this time.)
4
Pour 1 tablespoon of the oil into a nonstick frying pan and set on medium-high heat.
5
When hot, put in the liver slices.
6
Cook the first side until browned, about 1 1/22 minutes.
7
Turn the slices over and cook the second side the same way.
8
If you want the slices a bit more done, lower heat to medium and cook both sides 3060 seconds more.
9
Remove to a serving dish and keep warm.
10
Add the remaining 2 tablespoons oil to the frying pan, still set over medium-high heat.
11
When hot, put in the cumin seeds.
12
Ten seconds later, put in the onions.
13
Stir a few times and lower heat to medium.
14
Stir and fry the onions 68 minutes or until they have softened a bit and browned slightly on the edges.
15
Add the garlic and stir a few times.
16
Now put in the mustard, tomato, green chili, black pepper, lemon juice, and 1/41/3 teaspoon salt.
17
Stir and cook for a minute.
18
Pour this sauce on top of the liver slices and serve.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 slices of calfs liver, about 3/4 pound in all, Salt, 1/4 teaspoon ground turmeric, Cayenne pepper, and more.

Yes, Calfs Liver with Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calfs Liver with Onions

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