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Sautéed Liver with Indian Spices

Jennifer McLagan's cookbook, Odd Bits, shares offal recipes for home cooks that taste better than they sound—as in her spicy Indian-style liver.


slideshow  More Lamb Recipes


  • Total Time:
  • Servings: 4

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  • 1 onion, chopped

  • 2 garlic cloves, halved

  • 2 tablespoons chopped fresh ginger

  • 1 teaspoon cumin seeds

  • 1 serrano chile, chopped

  • 1/4 teaspoon turmeric

  • 2 cardamom pods—seeds removed and crushed, pods discarded

  • Freshly ground black pepper

  • 3 tablespoons water

  • 2 tablespoons unsalted butter

  • 1 cup lamb or beef stock or canned beef broth

  • 1 tablespoon vegetable oil

  • 1 pound lamb liver, cut into 1 1/2-inch pieces, or chicken livers, trimmed and cut into 1 1/2-inch pieces

  • Salt

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons chopped cilantro

  • Steamed white rice, for serving


  1. In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper. Add the water and pulse to make a soupy paste.
  2. In a medium skillet, melt the butter. Add the paste and cook over moderate heat, stirring, until almost dry, 5 minutes. Add the stock and simmer over low heat, stirring, until the sauce is thickened, about 8 minutes.
  3. In a large nonstick skillet, heat the oil. Season the liver with salt and pepper and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate, turn the liver and cook until medium within, about 2 minutes. Add the liver to the sauce and simmer for 1 minute. Add the lemon juice and season with salt and pepper. Sprinkle with the cilantro and serve with rice.
Contributed By Photo © Quentin Bacon Published January 2011

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