Recipes Sautéed Liver with Indian Spices Be the first to rate & review! 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. More Lamb Recipes By Jennifer McLagan Updated on May 3, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 40 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print