½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric 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 tumeric powder, chilly 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 or bread.
Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
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1 comment:
Going to try the beef liver fry. Hope it 'll taste as good as my mom's Sandy liver.
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