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Sauteed Liver with Indian Spices.
© Quentin Bacon

Sautéed Liver with Indian Spices

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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.

  1. 1 onion, chopped
  2. 2 garlic cloves, halved
  3. 2 tablespoons chopped fresh ginger
  4. 1 teaspoon cumin seeds
  5. 1 serrano chile, chopped
  6. 1/4 teaspoon turmeric
  7. 2 cardamom pods—seeds removed and crushed, pods discarded
  8. Freshly ground black pepper
  9. 3 tablespoons water
  10. 2 tablespoons unsalted butter
  11. 1 cup lamb or beef stock or canned beef broth
  12. 1 tablespoon vegetable oil
  13. 1 pound lamb liver, cut into 1 1/2-inch pieces, or chicken livers, trimmed and cut into 1 1/2-inch pieces
  14. Salt
  15. 1 tablespoon fresh lemon juice
  16. 3 tablespoons chopped cilantro
  17. 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.
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