Liver fry

Here is another mouthwatering South Indian delicacy. The recipe has the hotness of green chillies, warmth of garam masala and just the right tang from lemon juice. Lamb liver sauted in hot green chilies and soaked in spices. It makes for a great appetizer with an alcoholic drink.
You may serve it as a side dish with biriyani, or with chapati/tortilla. Liver is rich in vitamins and iron. It also has a good amount of protein, and abundant cholesterol. It would be best to have this dish occasionally.

What you need: Serves 4 as appetizer or 2 as a side dish
2 cups whole fresh lamb liver
1 cup red onions, finely shopped into thin strips
6 - 8 small green hot chillies
1/2 cup finely chopped cilantro
4 Tbsp lemon juice
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp garam masala powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1 Tbsp dried coconut powder
Salt to taste

Rinse the raw liver in really cold water and pat dry. Cut the liver into 2 inch chunks and place them in a bowl. Add 2 Tbsp lime juice, a pinch of turmeric and salt . Toss them all together and set aside for 15 to 20 minutes while you get the onions chopped up.

Chop the onions into thin strips, and green chillies into fine rings.

Heat a pan on medium high.  Add oil to the pan; when it begins to smoke, add in the green chillies and red onions. Saute for 2 to 3 minutes until they are soft. Add in the liver and cook for another 5 minutes. Once the dark meat turns light in color, add in the ginger and garlic paste. Roast it for another minute. Add in the coriander, pepper powder, garam masala and salt. Saute for 2 to 3 minutes and turn down the heat to low.

Sprinkle dried coconut, cover and cook for the next 5 to 7 minutes.

Squeeze some fresh lemon juice, and garnish it with chopped cilantro and some diced red onions. Enjoy!