Lamb liver in a frying pan

1. Wash the lamb liver thoroughly under running water several times, and then dry it by applying thick paper towels to it so that excess water is absorbed. Put the liver on a cutting board and cut into medium-sized pieces.

2. Pour vegetable oil into a frying pan of a suitable size and heat it to the maximum temperature. Throw fennel into it. Stir and fry.

3. Add fresh curry leaves (pre-washed and dried) and mix again. Curry leaves can be bought in a large store or in online stores, but if you can't buy it, it doesn't matter, you can do without them.

4. Peel the onion, rinse and finely chop. Then put the onion in a frying pan and simmer over medium heat until transparent.

5. Also peel and chop the garlic, then add to the pan and fry quickly for half a minute until it gives off its flavor.

6. Put the seasonings - turmeric, ground red pepper, ground coriander and salt to taste.

7. Transfer the pieces of lamb liver to the pan and mix well.

8. As soon as the liver changes its color, pour in clean drinking water and continue cooking the dish over medium heat for about 15 minutes, covered with a lid. Mix all the ingredients together every 5 minutes.

9. Determine the readiness of lamb liver by tasting it. If it is already soft, then the fire can be turned off. When preparing the liver, the most important thing is not to overcook and not to over-dry it. Since in this case, it becomes even harder and hard to chew.

10. Add freshly ground black pepper to the dish and, if necessary, a little salt. Mix everything well again and cover the pan with a lid. Let the dish stand in this state for 5 to 10 minutes, after which you can serve lamb liver on the table.

Additionally, before serving, decorate the dish with fresh chopped herbs. As a side dish, you can boil rice.

Bon appetit!