ANGLO-INDIAN LAMB LIVER AND KIDNEYS

 

LAMB LIVER AND KIDNEYS IN GRAVY 

Ingredients

300 grams lamb / mutton liver cut into small pieces

250 grams lamb kidneys cut into quarters 

3 large onions chopped 

1 large tomato chopped

2 green chillies sliced 

2 teaspoons chillie powder

1 teaspoon cumin powder 

1 teaspoon coriander powder 

½ teaspoon turmeric powder

2 tablespoons oil

1 teaspoon ginger garlic paste

Salt to taste

Wash the liver and kidneys well. 

Heat the oil in a pan and sauté the onions and green chillies lightly. 

Add the liver, kidneys, ginger garlic paste and mix well. 

Now add the chopped tomatoes, salt turmeric powder, chillie powder, cumin powder, coriander powder and mix well. 

Cover and simmer on low heat till the liver and kidneys are 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.  

BRINJAL/ AUBERGENES IN TOMATO GRAVY

 

BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)

Serves 6 

Preparation Time 30 minutes

2 big Brinjals / Aubergenes 

1 cup chopped onions

1/2 cup chopped tomatoes

1 or 2 green chillies chopped

2 teaspoons Chillie powder

1 teaspoon cumin powder

½ teaspoon tumeric powder 

1 teaspoon coriander powder 

2 teaspoons ginger garlic paste 

Salt to taste 

2 tablespoons oil

Remove the purple skin of the Brinjals and cut them into medium size pieces. 

Soak them in a bowl of water till required 

Heat oil in a pan and sauté the onions and green chillies till golden brown. 

Add the ginger garlic paste, chillie powder, tumeric powder, coriander powder and cumin powder and fry for some time. Add the chopped tomatoes and salt and continue frying till the oil separates from the mixture

 Add 1/2 cup of water and bring to boil. 

Now add the cut brinjals and mix well. 

Cover the pan and simmer on low heat till the Brinjals (Aubergene or Egg Plants) are cooked. Garnish with chopped coriander leaves.