Sautéed Liver with Indian Spices

Name: Sautéed Liver with Indian Spices
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings Freshly ground black pepper; 237 milliliters lamb or beef stock or canned beef broth; 2 cardamom pods—seeds removed and crushed, pods discarded; 3 Tbsps chopped cilantro; 4 servings Steamed white rice, for serving; 1 teaspoon cumin seeds; 2 Tbsps chopped fresh ginger; 2 garlic cloves, halved; 454 grams lamb liver, cut into 1 1/2-inch pieces, or chicken livers, trimmed and cut into 1 1/2-inch pieces; 1 Tbsp fresh lemon juice; 1 onion, chopped; 4 servings Salt; 1 serrano chile, chopped; 0 teaspoons turmeric; 2 Tbsps unsalted butter; 1 Tbsp vegetable oil; 3 Tbsps water

You can never have too many main course recipes, so give Sautéed Liver with Indian Spices a try. One portion of this dish contains approximately 27g of protein, 15g of fat, and a total of 368 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pepper, lamb liver, vegetable oil, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a gluten free diet. This recipe is typical of Indian cuisine.

Instructions

In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper.

Ingredients you will need

Black Pepper

Cardamom

Turmeric

Garlic

Ginger

Chili Pepper

Cumin

Onion

Equipment you will use

Food Processor

Add the water and pulse to make a soupy paste.

Ingredients you will need

Water

In a medium skillet, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sauce

Stock

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.

Ingredients you will need

Salt And Pepper

Liver

Cooking Oil

Equipment you will use

Frying Pan

Add the liver to the sauce and simmer for 1 minute.

Ingredients you will need

Liver

Sauce

Add the lemon juice and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Sprinkle with the cilantro and serve with rice.

Ingredients you will need

Cilantro

Rice

Equipment

Food Processor

Frying Pan

Ingredients

Servings:

4servings

Freshly ground black pepper 237milliliters

lamb or beef stock or canned beef broth 2

cardamom pods—seeds removed and crushed, pods discarded 3Tbsps

chopped cilantro 4servings

Steamed white rice, for serving 1teaspoon

cumin seeds 2Tbsps

chopped fresh ginger 2

garlic cloves, halved 454grams

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

fresh lemon juice 1

onion, chopped 4servings

Salt 1

serrano chile, chopped 0teaspoons

turmeric 2Tbsps

unsalted butter 1Tbsp

vegetable oil 3Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.