Lamb liver is a highly nutritious food. It is an excellent source of protein. It contains nature’s most concentrated vitamin A. apart from that it is a rich source of B vitamins especially vitamin B 12. Apart from that, various minerals like zinc, copper, chromium, etc. are found in abundance in the lamb liver. A significant amount of iron is present in the lamb liver. For this reason, it is really beneficial for the people who are suffering from anemia. Lamb meat is famous to give you instant energy and remove fatigue.
Lamb Liver Curry:
Preparation Time: 40 Minutes
Cooking Time: 30 Minutes
250grams lamb liver
1 or 2 potatoes
5-6 garlic cloves
a small piece of ginger
1 one inch stick of cinnamon
2-3 tablespoons of Worchester sauce
4-5 green chilies
fresh coriander leaves – 1 bunch
4-5 black pepper corns
Methods Of Preparations:
Peel potato and carrot and dice them. Sprinkle salt over them. Dice the liver and sprinkle some salt over them. Rub salt on liver pieces and keep them aside. Bluntly cut the tomato and remove seeds. Chop the onion, mince garlic and grate the ginger. Slit green chili and remove the seeds. Chop fresh leaves of coriander leaves and keep them aside. Grind pepper corn to dry powder.
Heat 2-3 tablespoons of vegetable oil in a pan. Add chopped onion and the cinnamon. Add tomato also. Stir continuously till the onion turns brown and tomato melts away. Add minced garlic and grated ginger. Stir for a minute on low flame. After that, add carrot, potato and livers. Sprinkle some salt on the preparations. Mix well and pour some water on them.
Keep the lid on and cook the preparation on low flame for 20-25 minutes. This time is adequate to make liver and other vegetables soft. Remove the lid and make the flame high till the gravy becomes thick. At last pour the Worchester sauce on the preparation and remove it from the oven. Sprinkle some freshly ground black pepper on the gravy. Your curry is ready.
Garnish the liver curry with freshly chopped coriander leaves and green chilies.
Serve the curry hot with steamed rice.