Tawa kaleji
Lamb liver stir-fried hot and fast with onions, tomatoes and green chillies. Ready in 20 minutes, and traditionally the first dish of Eid al-Adha.
- Serves3
- Prep10 min
- Cook15 min
- HeatHot
The secret is speed: liver turns tough if it cooks too long. Ask us for fresh lamb liver, cut into small pieces, and cook it the same day.
Ingredients
Ask at the counter for500g fresh lamb liver, cut into small pieces
Method
Tap a step to tick it off, or press Start cooking to go one step at a time.
Rinse the liver and pat it dry. Heat the oil in a wide pan or tawa and fry the onion for 5 minutes until soft.
Add the ginger and garlic and fry for 30 seconds, then the tomatoes, chilli flakes, turmeric and cumin. Cook for 4 minutes until the tomatoes soften.
Turn the heat to high, add the liver and stir-fry for 4 to 5 minutes, until just cooked through with no pink juices. Add the salt now, not before, so the liver stays tender.
Toss in the green chillies, lemon juice and coriander and serve straight away with naan.
Tips
- Salt at the end: added early, it draws out moisture and toughens liver.
Good to know
- Make ahead and freezing
- Not suitable for freezing once cooked. Eat it fresh.
- Heat
- Hot. Use fewer chillies for a milder version.