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Mutton Liver Kabob
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A very mouth watering starter.
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| Servings |
4 |
| Prep. Time |
30 min |
| Author |
J.K. Nag |
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Ingredients List:
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| -1 lb cut into small cubes Liver | | | -1 tsp (whole) Cumin Seeds | | | -2 tbsp (paste) Ginger | | | -6 Green Chili | | | -1 Large chopped finely Onion | | | -4 Tbsp (beaten) Yogurt | | | -1 tsp Red Chili Powder | | | -2 tbsp Cooking Oil | | | -1 tbsp Ghee | | | - to taste Salt | | | -2 pc Bay Leaf | | | -3 whole Cardamom | | | -1/2 inch piece Cinnamon | | | -6 pc Cloves | | | -1 tsp Turmeric powder | |
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Instructions:
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| 1. Wash liver pieces and mix turmeric powder and salt. | | | 2. Heat oil. Add whole cardamom, cinnamon, cloves and Bay leaves. Add whole cumin seeds. Fry for a minute. This process is called pre-seasoning. | | | 3. Add chopped onion and fry till light brown. | | | 4. Add lever pieces. Add red chili powder mixed in little water. Add ginger paste. Fry till oil leaves the side of the pan.
Note: When frying the spices always have the heat set to medium or low. | | | 5. Add beaten yogurt. Reduce fire and cook till done. If necessary add little water. | | | 6. Add ghee and serve hot with paratha. | |
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