Gurkhas Fried Liver Curry
|
| fried liver curry |
| (recipes from the brigade of gurkhas collection) |
| |
| 2 lb. | liver (any type) |
| 1/2 lb. | onions |
| 4 clove | garlic |
| 2 | green chillies |
| 1 | fl oz vinegar |
| 1 tsp | turmeric |
| 8 | peppercorns |
| 1 tsp | ginger powder |
| 1/2 tsp | chilli powder |
| 1 tsp | cumin seeds |
| 1 | lemon (juice of) |
| 2 oz. | ghee (or butter) |
| | salt to season |
| |
| wash, dry and slice the liver. grind the peppercorns and cumin. mince the |
| onions, garlic and green chillies, then mix with the vinegar. add all the |
| spices, salt and lemon juice and mix well. marinate the liver in the |
| mixture for 11/2 hours. heat the ghee (or butter) to a blue haze, add the |
| liver and marinade and fry gently until the liver is cooked. turn out into |
| a heated serving dish and serve immediately. |
| |
| note: if liver is overcooked or allowed to stand for too long after |
| cooking, it becomes tough and tasteless. |
| |
| |
| this recipe comes from a collection of recipes from the brigade of gurkhas |
| (part of the british army) and is authentic. all recipes in this |
| collection are for serving ten (10) persons. please do not alter this |
| recipe if you repost it. if you do repost this recipe please include this |
| note. thank you. |
| |
| brought to you by |
| |
| bernhard |
| chef.at.home |
| |
| -- |
| (ID: 5253) Mirror: rec.food.recipes: Thu, Nov 4, 2004 |