Lamb Recipes - Southern-style Lamb's Liver Curry

Ingredients

• 75 ml/5 tbsp ghee or oil

• large pinch of asafetida

• 4 large cloves garlic, crushed

• 2.5cm/1 in ginger root, finely chopped

• 2 onions, thinly sliced

• 75ml.5 tbsp desiccated (shredded) coconut

• 500g/18 oz lambs' liver, cubed

• 5ml/1 tbsp garam masala

• 5 ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 225g/8oz canned tomatoes

• 50ml/1/4 pt/2/3 cup natural (plain) yoghurt

• 45ml/3 tbsp wine vinegar

• 50ml/1/4 pt/2/4 cup water

Garnish:

• 1.5ml/1/4 tsp garam masala

• 5ml/1 tbsp chopped fresh coriander

• 1 small green chili, chopped

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Method:

1. Heat the ghee or oil in a heavy based pan and fry the asafetida over a medium heat until it starts sizzling. Add the garlic, ginger and onions and fry until golden brown.

2. Add the coconut and fry for 2 minutes. Add the liver and fry for 6 minutes. \Add the ground spices, salt and tomatoes and cook until all the liquid has been absorbed and the ghee appears on the surface.

3. Add the yoghurt and cook until all the liquid has been absorbed. Add the wine vinegar and water, bring to the obi, cove and simmer over a medium low heat for 65 minutes until the liver is tender.

4. Sprinkle over the garnish ingredients and serve hot with rice, chapattis, raita, cauliflower and peas.