Indian-Spiced Pan-Fried Lamb Liver
Fragrant spices in every bite! Pan-fried lamb liver cooked with fresh herbs and spices is a delicious Indian-style dish — and a nourishing one, since liver is packed with iron and other nutrients. A generous mix of seasonings gives it a wonderful warm, aromatic flavor.
Johanna
Recipe author
Indian-Spiced Pan-Fried Lamb Liver
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 69 %
18 g
Carbohydrates 27 %
7 g
197 kcal
GI:
100
/
0
/
0
- Rinse the lamb liver thoroughly under running water several times, then pat it dry with paper towels to absorb excess moisture. Put it on a cutting board and cut into medium pieces. 2. Add the vegetable oil to a suitably sized skillet and heat it until very hot. Add the fennel seeds, stir, and let them sizzle. 3. Add the fresh curry leaves (rinsed and dried) and stir again. Curry leaves can be found at a large market or online; if you can't get them, no worries — you can skip them. 4. Peel, rinse, and finely chop the onion, then add it to the skillet and sauté over medium heat until translucent. 5. Peel and chop the garlic, add it to the skillet, and cook quickly for about 30 seconds until fragrant. 6. Add the seasonings — turmeric, ground red pepper, ground coriander, and salt to taste. 7. Add the lamb liver and mix well. 8. Once the liver changes color, pour in the water, cover, and continue cooking over medium heat for about 15 minutes, stirring every 5 minutes. 9. Check doneness by tasting — once the liver is soft, turn off the heat. The most important thing is not to overcook or dry it out, or it turns tough and chewy. 10. Add the freshly ground black pepper and a little more salt if needed. Stir well, cover, and let it rest for 5–10 minutes before serving. Garnish with fresh chopped herbs. Steamed rice makes a great side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fennel - 49 kcal/100g
- Curry leaves - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Frozen soup greens - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- Ground coriander - 25 kcal/100g
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