A simple Anglo-Indian Dish. The sliced onions enhance the flavour and taste of the diced sauteed liver. It can be served as a side dish with Steamed Rice and Pepper water or Dhal or a starter / snack as liver on toast which was the rage during the British Colonial Raj. It tastes best when served 'Sizzling Hot'. By the way, even Doctors recommend eating liver, as its rich in Iron, Copper, Minerals, Vitamins especially Vitamins A and B 12 for those suffering from anemia and low BP
Serves 6 Preparation Time 40 minutes
½ kg lamb / mutton /beef / Chicken liver sliced thinly
4 large onions sliced
1 teaspoon chillie powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder
Wash the liver well. Heat the oil in a pan and sauté the onions lightly.
Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well.
Cover and simmer on low heat till the liver is cooked.
Add a little water while cooking if gravy is required.
Serve hot with Rice and Pepper Water, or as a side dish with Toast or bread.