Calf’s Liver with Onions

Name: Calf’s Liver with Onions
Yield: serves 2
Ingredients: 2 slices of calf’s liver, about 3/4 pound in all; Salt; 1/4 teaspoon ground turmeric; Cayenne pepper; 3 tablespoons olive or canola oil; 1/4 teaspoon whole cumin seeds; 1 good-sized onion (about 7–8 ounces), cut into 1/4-inch half rings; 1 clove garlic, crushed to a pulp; 1/2 teaspoon ground mustard (the commonly available yellow powder); 1 medium tomato, grated (page 289); 1 fresh hot green chili (such as bird’s-eye), chopped finely (optional); Freshly ground black pepper; 1–2 teaspoons lemon juice

December 9, 2011

Here I have taken a Pakistani recipe for stir-fried liver made in the wok-like karhai and changed it just enough so Westerners, who like their liver softer and pinker than South Asians do, may enjoy it too. If you want the Pakistani recipe, after the liver has browned, cut it crossways into 1-inch squares and add these pieces to the onion sauce when it is ready. Continue to stir and cook on low heat until the liver is done to your satisfaction. Serve with rice and a salad or a green vegetable.

Recipe notes

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