Roasted spicy liver — Nepalese style
Ingredients
- 2.2 lb Liver kaleji cut into 1 inch-thick, long strips
- 4 tsp Cumin jeera seeds
- 1 tsp Timmur optional
- 2 Dry red chillies sookhi lal mirch
- 1 1/2 oz Garlic lasan cloves with skin
- 1 3/4 oz Ginger adrak
- Salt to taste
- 1 tbsp Lemon nimbu juice
- 3 1/2 floz Mustard sarson oil
Instructions
- Roast the liver on a charcoal fire or grill till the blood in the liver dries and the outer portion becomes a little charred.
- Cut the liver into 1/2 x 1/2 inch squares.
- Dry roast the cumin seeds, timmur, and dry red chillies and powder them.
- Dry roast the garlic and ginger and cut into strips.
- Mix all the ingredients with the liver and serve.
Calories: 397 kcal
Carbohydrates: 20 g
Protein: 54 g
Fat: 11g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 686 mg
Sodium: 475 mg
Potassium: 1024 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 42416 IU
Vitamin C: 42 mg
Calcium: 71 mg
Iron: 14 mg