Kaleji Shorbadaar

Kaleji or goat liver is not one of my favorite currys'. But the one I made this time was super delicious. I served it with Sambar and white rice but it will be great with any Indian Bread

Kaleji ShorbaDaar(Liver in Tomato gravy)

Julienned liver in Tomato Sauce

Ingredients:

1. 1 lb goat liver cut into thin strips1-2 cms long
2. 1 can tomato sauce
3. 1 medium red onion sliced thin
4. 2 tablespoons oil
5. 2 cloves and 1 inch cinnamon stick
6. 1/2 teaspoon each of salt, red chilli powder, turmeric
7. 1 heaped teaspoon ginger-garlic paste
8. 1 tablespoons fresh juice from lemon

Wash the liver well till the water runs clear. Drain it and marinate it with salt, chilli powder, turmeric and lemon juice for 30-60 minutes.

In a pan heat 1 tablespoon oil and fry the onions till they turn dark brown (alternatively, you an deep fry the onions till crunchy...but I am avoiding too much oil here). Drain and set aside.

In the same pan add the remaining oil and fry the cinnamon and cloves for a minute. Add the marinated liver and ginger garlic paste and fry on high heat for 5-7 minutes. Add the tomato sauce stir well and simmer for 10-15 minutes. Add the fried onions and mix well and garnish with cilantro and serve with roti or rice