On the heat. Hot

Ingredients

• 700 g lamb liver, 2 cm cubes
• 4 tbsp ghee
• 2 onions, sliced
• 2 tbsp ginger–garlic paste
• 2 tomatoes, chopped
• 1 tbsp coriander · 2 tsp chilli powder
• 1 tsp turmeric · 1 tsp cumin
• 1 tsp garam masala · 1 tsp crushed black pepper
• 3 green chillies · coriander · lemon

Method

1. Pat the liver completely dry. Wet liver steams and turns grey.
2. Ghee very hot. Onions in, 6 minutes to golden. Ginger–garlic, one minute.
3. Ground spices and tomato in, and fry hard for 5 minutes until thick and the oil shows.
4. Heat right up. Liver in, and stir-fry four minutes only. It will release liquid, then take it back. That is the moment.
5. Garam masala, black pepper, green chilli, salt. Off the heat.
6. Coriander and lemon. On the table within a minute. This is the one recipe in the book where a two-minute delay ruins it.

Cook's note. Salt at the end, never at the start. Salted early, liver seizes and goes grainy. This applies to the kidneys and heart too.

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