Fried Lamb or Chicken Liver Curry
Elevate your dinner table with this irresistible Fried Lamb or Chicken Liver Curry—a lavish fusion of rich, earthy flavors and aromatic spices. Tender pieces of liver are seared to perfection, then simmered in a fragrant masala base made with caramelized onions, vibrant tomatoes, and a medley of warming spices like coriander, cumin, and garam masala. Infused with fresh ginger, garlic, and green chilies, this curry delivers a delightful kick that's perfectly balanced with a tangy drizzle of lemon juice. Ready in just under an hour, this high-protein dish pairs wonderfully with steamed rice, fluffy naan, or warm roti, making it an easy yet exotic way to satisfy the whole family. Try this must-have Indian-inspired liver curry recipe today for a meal that's bold, flavorful, and simply unforgettable!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 g Liver (lamb or chicken)
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 3 tbsp Oil (vegetable or mustard)
- 2 Onion (finely sliced)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 Green chilies (sliced)
- 2 Tomatoes (chopped)
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Red chili powder
- 0.5 tsp Garam masala
- 3 tbsp Fresh coriander leaves (chopped)
- 1 tbsp Lemon juice
- 100 ml Water
Instructions
Start by washing the liver pieces thoroughly under cold running water. Pat them dry with a paper towel.
In a large bowl, marinate the liver with turmeric powder and 0.5 tsp of salt. Let it sit for 10 minutes.
Heat 1 tablespoon of oil in a heavy-bottomed pan over medium-high heat. Add the liver pieces and sear them for 2–3 minutes on each side until browned but not fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining oil. Lower the heat to medium and add the sliced onions. Sauté until golden brown, about 5–7 minutes.
Add the minced garlic, grated ginger, and green chilies. Cook for 1 minute until fragrant.
Stir in the chopped tomatoes, coriander powder, cumin powder, red chili powder, and the remaining 0.5 tsp of salt. Cook until the tomatoes break down and the spices are well incorporated, about 5 minutes.
Return the partially cooked liver to the pan and mix well with the masala mixture.
Pour in the water and cover the pan. Let it simmer on low heat for 10 minutes, allowing the liver to cook through and absorb the flavors.
Sprinkle the garam masala and cook for another 1–2 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves and a drizzle of lemon juice.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 52 mg | 4% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
