Sauteed Liver with Indian Spices Recipe

Name: Sauteed Liver with Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 2 garlic cloves, halved; 2 tablespoons chopped fresh ginger; 1 teaspoon cumin seeds; 1 serrano chile, chopped; 1/4 teaspoon turmeric; 2 cardamom podsseeds removed and crushed, pods discarded; Freshly ground black pepper; 3 tablespoons water; 2 tablespoons unsalted butter; 1 cup lamb or beef stock or canned beef broth; 1 tablespoon vegetable oil; 1 pound lamb liver, cut into 1 1/2-inch pieces, or chicken livers, trimmed and cut into 1 1/2-inch pieces; Salt; 1 tablespoon fresh lemon juice; 3 tablespoons chopped cilantro; Steamed white rice, for serving

Servings: persons

1 onion, chopped
2 garlic cloves, halved
2 tablespoons chopped fresh ginger
1 teaspoon cumin seeds
1 serrano chile, chopped
1/4 teaspoon turmeric
2 cardamom podsseeds removed and crushed, pods discarded
Freshly ground black pepper
3 tablespoons water
2 tablespoons unsalted butter
1 cup lamb or beef stock or canned beef broth
1 tablespoon vegetable oil
1 pound lamb liver, cut into 1 1/2-inch pieces, or chicken livers, trimmed and cut into 1 1/2-inch pieces
Salt
1 tablespoon fresh lemon juice
3 tablespoons chopped cilantro
Steamed white rice, for serving

1
In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper.
2
Add the water and pulse to make a soupy paste.
3
In a medium skillet, melt the butter.
4
Add the paste and cook over moderate heat, stirring, until almost dry, 5 minutes.
5
Add the stock and simmer over low heat, stirring, until the sauce is thickened, about 8 minutes.
6
In a large nonstick skillet, heat the oil.
7
Season the liver with salt and pepper and cook over moderately high heat until browned on the bottom, about 2 minutes.
8
Reduce the heat to moderate, turn the liver and cook until medium within, about 2 minutes.
9
Add the liver to the sauce and simmer for 1 minute.
10
Add the lemon juice and season with salt and pepper.
11
Sprinkle with the cilantro and serve with rice.

374

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 17 ingredients. The key ingredients include: 1 onion, chopped, 2 garlic cloves, halved, 2 tablespoons chopped fresh ginger, 1 teaspoon cumin seeds, and more.

Yes, Sauteed Liver with Indian Spices falls under the Meat & Poultry 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.

Sauteed Liver with Indian Spices

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