750 g (26 oz) Liver (kaleji), thinly sliced
For the marinade:
2 1/2 tsp (15 g) Ginger (adrak) paste
2 1/2 tsp (15 g) Garlic (lasan) paste
2 1/2 tsp Red chilli powder
1 1/2 tsp (3 g) Black pepper (kali mirch) powder
Salt to taste
1 Lemon (nimbu) juice
1/2 cup (100 g) 3 1/2 oz Ghee
2 1/2 tsp (15 g) Garlic (lasan) paste
2 1/2 tsp Red chilli powder
1 1/2 tsp (3 g) Black pepper (kali mirch) powder
Salt to taste
1 Lemon (nimbu) juice
1/2 cup (100 g) 3 1/2 oz Ghee
method
1. Marinate the liver with the ingredients mentioned for 1 hour.
2. In a large frying pan, heat the ghee. Add the marinated liver, a little at a time. Fry till crisp and tender. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot.
2. In a large frying pan, heat the ghee. Add the marinated liver, a little at a time. Fry till crisp and tender. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot.
serving amount
serves: 6 - 8
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