Indian Cuisine
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200 gm pieces of lamb's liver
1/2 kg curd
2 tsp ginger-garlic paste
2 tsp elaichi(cardamom)powder
2 tsp red chilli powder
2 tsp garam masala
2 green chillies,seeded and chopped
salt to taste
6 springs of mint
30gm coriander leaves
2 tbsp oil


Score the top of the liver in a criss-cross pattern and lay the pieces in a dish.
Pour the curd into a blender.Add the ginger-garlic paste, elaichi powder,
red chilli powder and garam masala,and process for 3 seconds.
Add the salt ,mint and coriander and process until smooth.
 Pour the curd mixture over the liver and turn the pieces to make
sure that they are evenly coated.
Cover and marinade in the refrigerator for 4 hours or overnight.
Preheat the oven to 200*c.Brush an ovenproof dish or
roasting tin with olive oil and add the liver,with the marinade.
Bake the liver for 20-25 minutes,when the liver will be pink in the middle.
If you prefer liver well cooked,then cook for a further 5-10 minutes.
Serve immediately.

Dry dishes and Kababs

Vandana Dubey's Recipe Web Site.