Summary

Ingredients

• 300 g liver (s), optionally beef, veal or turkey liver
• 2 medium onion (s), chopped
• 2 beef tomato (s), diced
• 1 tablespoon spice mixture (ginger-garlic paste), see recipe below
• 1 hot pepper, hot
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon coriander powder
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ spice mix (Garam Masala)
• 1 bunch coriander leaves, chopped or parsley leaves
• salt and pepper
• olive oil

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Instructions

1. Wash the liver, pat dry, clean. Cut into 2 cm cubes.
2. Fry the onion cubes in hot oil until brown. Add the liver and continue frying. Add tomato, ginger-garlic paste and remaining spices except garam masala and fry without adding water. Remove from the fire, sprinkle garam masala and coriander leaves on top. If necessary, season with salt and pepper.
3. In addition rice Indian style (see recipe in my profile).
4. Ginger and Garlic Paste:
5. Consists of equal parts of fresh ginger and garlic. Mix both together finely. Keeps in the refrigerator for 2 weeks. Can be frozen well in the ice cube tray and is always ready to hand.