Lamb Liver Bhuna
Lamb Liver
Large Onion, Garlic & Ginger
Ghee
Turmeric, Ground Coriander, Ground Cumin, Fenugreek & Asafoetida
Black Pepper & Sea Salt
Large Plum Tomato
Chillies
For two:
Take a large skillet and melt some ghee, caramelising off a large onion over a low heat with spices: turmeric, ground coriander, ground cumin, fenugreek & asafoetida (a teaspoon of the first three and half a teaspoon of the last couple), a couple of cloves of minced garlic and a good slice of ginger, shredded.
Raise the heat to medium and brown off the liver, chopped into chunks.
Add a splash of water and reduce fully.
Add a couple of whole chillies, simply sliced in two and a large plum tomato, cored and sliced into segments.
Cook on for several more minutes, turning frequently. Bhuna is a dry dish, so ensure that any liquid from the tomatoes is fully cooked out.
Sea salt and black pepper to taste.
Serve out with a light green salad.
