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Ingredients : Serves 4
0.5 kg calves's liver, sliced
10 black peppercorns
Salt to taste
1
tablespoon ghee
1
medium onion, chopped finely
3
cloves garlic, chopped finely
1
teaspoon finely chopped fresh ginger
1
stalk lemon grass (white part only)
1/4 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
10 curry leaves
3
tablespoons vingear
2
cups coconut milk
2
tablespoons chopped fresh dill
Method :
Wash the liver and cover with water in a
small wok. Add the peppercorns and salt to taste, and cook until the
liver is firm. It should takes about 15 minutes. Remove from heat to
cool. Cut the liver into very small dice. Heat up a fry pan with ghee
and fry the onion, ginger and garlic until soft. Add all the
ingredients, including the cooked liver and cook over a low heat without
cover, until the gravy thickens. Serve hot with steamed white rice.
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