Ingredients for Fried Liver Curry Lamb Pork Or Chicken
- 500g lamb, pork, or chicken livers
- 1 medium onion, chopped
- 1 teaspoon mustard seeds
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- Chili Powder
- Ground Black Pepper
- Ground Ginger
- 1 teaspoon salt
- Garlic Cloves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fried Liver Curry Lamb Pork Or Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fried Liver Curry Lamb Pork Or Chicken
- Heat 2 tablespoons of oil in a large pan or wok over medium heat. Add 1 teaspoon mustard seeds and stir until they begin to pop (about 30 seconds). Add 1 medium onion, chopped, and sauté until golden brown, about 5 minutes.
- In a small bowl, whisk together 1 teaspoon turmeric powder, 1/2 teaspoon chili powder (adjust to taste), 1/4 teaspoon black pepper, 1 teaspoon salt, and 1 tablespoon grated ginger with 2 tablespoons of milk to form a smooth paste.
- Add 500g of lamb, pork, or chicken livers (if using chicken livers, be gentle!) to the bowl with the spice paste. Toss to coat evenly. Add 2 cloves of minced garlic to the pan with the onions.
- Add the coated livers to the pan. Stir gently to combine. Cover the pan and reduce heat to low. Simmer for 10-15 minutes, or until the livers are tender and cooked through. Chicken livers will cook faster.
- Serve immediately over steamed rice or noodles. Garnish with fresh cilantro or chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
5g
Fat
9g
Carbs
3g
