Lamb Liver Masala

Ingredients

1 pack of Lambs Liver – Ask your butcher for some

1 Sweet Potato- Cubed with skin on

1 Onion- Chopped

1 can of Tomatoes

2 tbsp of butter

Cinnamon (5cm) or use the Cinnamon powdered spice

2 Garlic cloves crushed

Frozen peas

1-2 Chilies – chopped (with seeds if you like it hot

Garma Masala powder ½ tsp

Cup of water

For the paste:

Water – 2tsp

Coriander Powder – 2tsp

Cumin powder 2tbsp

Turmeric powder 1 tsp

Chilly Powder ½ tsp

Method:

Cut the liver into 1.5cm pieces and leave aside

Heat 2tbsp of butter over a deep based pan

Fry up the onions & cinnamon , until the onions are soft.

Add the chilies

Add the sweet potato and stir-fry for around 2 minutes.

Add some water, cover and simmer until the potatoes are tender.

Add the frozen peas and half of the tomatoes and leave to simmer on a very low heat.

Heat in a smaller frying pan some butter (1tsp) and add the garlic and fry up for 30 seconds.

Add the spice paste, lower the heat and stir-fry for around 2 minutes

Add half of the tomatoes, along with some of the juice. Stir-fry and cook for 3 minutes, breaking up the tomatoes with your wooden spoon.

When the mixture turns fairly dry, add your liver and adjust the heat to medium high.

Stir fry on each side for around  30 seconds each side (NOTE: This is really important as this will stop the liver from tasting like rubber! – you want it to be slightly pink on the inside. Trust me! )

Add the liver mix to the deep based pan and mix all ingredients together and warm through.

Mix in the Masala and more cumin if you wish.

Serve