Here I have taken a Pakistani recipe for stir-fried liver made in the wok-like karhai and changed it just enough so Westerners, who like their liver softer and pinker than South Asians do, may enjoy it too. If you want the Pakistani recipe, after the liver has browned, cut it crossways into 1-inch squares and add these pieces to the onion sauce when it is ready. Continue to stir and cook on low heat until the liver is done to your satisfaction. Serve with rice and a salad or a green vegetable.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Lay the liver slices down flat and rub 1/4 teaspoon salt, the turmeric, and 1/8 teaspoon cayenne pepper on both sides. Cover and set aside for 30 minutes. (All the other ingredients may be prepared at this time.)
Step 2
Pour 1 tablespoon of the oil into a nonstick frying pan and set on medium-high heat. When hot, put in the liver slices. Cook the first side until browned, about 1 1/2–2 minutes. Turn the slices over and cook the second side the same way. If you want the slices a bit more done, lower heat to medium and cook both sides 30–60 seconds more. Remove to a serving dish and keep warm.
Step 3
Add the remaining 2 tablespoons oil to the frying pan, still set over medium-high heat. When hot, put in the cumin seeds. Ten seconds later, put in the onions. Stir a few times and lower heat to medium. Stir and fry the onions 6–8 minutes or until they have softened a bit and browned slightly on the edges. Add the garlic and stir a few times. Now put in the mustard, tomato, green chili, black pepper, lemon juice, and 1/4–1/3 teaspoon salt. Stir and cook for a minute. Pour this sauce on top of the liver slices and serve.
