How to make fried liverIn addition to being super nutritious—liver is a good source of protein, folic acid and iron—fried liver goes really well with just about anything.
Fried mutton liver, commonly known as “liver fry,” is both popular here in Nepal and in parts of southern India. In addition to being super nutritious—liver is a good source of protein, folic acid and iron—fried liver goes really well with just about anything. Serve it with rice or bread, or instead of bacon or sausage to go with eggs and some greens for brunch.
½ tbsp turmeric
2 tbsps mustard or olive oil
5 pieces timmur, crushed
4 cloves garlic, sliced into small pieces
5cm piece of ginger, thinly sliced or smashed
1 tbsp salt (or to taste)
½ tbsp cumin powder
½ tbsp coriander powder
1½ tsp red chilli powder (optional if your liver can't handle spicy liver)
½ lemon, squeezed
few fresh chives, chopped
Slice the liver into long, thin strips and then cut into 1cm pieces. Mix turmeric and cold water in a bowl and submerge the liver. Liver has a peculiar smell, so soaking in turmeric will lessen the scent. Soak for about half an hour before washing in cold water a couple of times. Drain the turmeric water, and pat the liver dry with kitchen paper.
In a pan, heat the oil and throw in the timmur, followed by ginger and garlic. Just as the ginger and garlic turn golden brown, add the liver to the pan and give it a good stir. Cook for about 10 minutes on medium heat—you will notice that the liver will start browning, but make sure the pieces do not become dry. Be careful—overcooking liver will make it rubbery, so make sure you are cooking on medium heat.
Add salt, cumin and coriander and stir to mix well. Cook for about 3-5 minutes. Add 1/4 cup of water and continue cooking on medium heat for about 5-6 minutes until the water evaporates entirely. Sprinkle that chili powder and give it one last stir.
Transfer to a serving bowl, add lemon juice and mix with a spoon. Garnish with cilantro or chives.
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