How to Curry Calf Liver

There are several animal livers that can be eaten. Some are better in taste than others, but preparation is basically the same. The best I've had is sheep/lam then calf/bull.

Some people love chicken liver. Preparation of liver is more bunjal than curry.

Ingredients:

  • 1 1/2 -2 lbs of Calf Liver
  • 2 tablespoons of curry powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 medium pepper (chopped)
  • 1 medium onion (chopped)
  • 4 cloves of garlic (chopped)
  • Salt to taste
  • 2 potspoons of oil

Preperation:

Clean the liver and cut into bite size pieces then wash. Add curry and all other ingredients into a bowl (except oil). Add 1 1/2 cups of water to the ingredients and mix it well.

Heat some oil in a pan or pot. Add mixture and stir for 3-4 minutes. Add 1 cup of water and stir until the water has evaporated and the curry mixture begins to fry.

Add the liver and stir. The liver will cook with it's own juice.
PLEASE DO NOT ADD WATER

Continue stirring liver until all it's juices evaporates. Remove it from the fire.

Serve with rice, roti or finger foods which is really good.

NOTE: If water is added to the liver, it gets hard. So the more you boil the liver, the harder it gets.

More Recipes From the Meat Curries category

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