Curried Calf'S Liver (Kaleja Kari) - cooking recipe

Ingredients

1 1/2 lbs calf liver, sliced 1/2 inch thick and cut into 3/4 inch wide strips
1/2 cup plain yogurt
3 teaspoons salt
6 tablespoons ghee
2 tablespoons scraped finely chopped gingerroot
1 tablespoon finely chopped garlic
2 cups finely chopped onions
2 tablespoons ground coriander
1 teaspoon turmeric
1 cup fresh tomato puree made from 3 medium size ripe tomatoes (washed, chopped and rubbed through a fine sieve or food mill)
1/8 teaspoon cardamom seed, crushed with a mortar and pestle
1/8 teaspoon ground cayenne pepper

Preparation

Combine the liver, yogurt and 1 teaspoons of the salt in a bowl, and turn the liver strips about with a spoon until they are evenly coated. Set aside at room temperature and marinate about 30 minute.
In a heavy 10-12 inch skillet, heat 4 Tblsp. of ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger, then garlic. Add the onions and lower the heat to mod. Stirring constantly, fry the mixture for 7-8 min., until the onions are soft and golden brown.
Add the coriander and turmeric, stir for 1 min., and pour in tomatoes and remaining 2 teaspoons of salt. Stirring constantly, fry for about 2 minutes longer. Drain the marinade from the liver into the skillet, add the cardamom, cover tightly, and simmer over low heat for 5 minutes.
Meanwhile, heat the remaining 2 Tblsp .of ghee in a separate 10-12 inch skillet. Drop in the liver and, turning the strips constantly, fry over moderate heat for 3 minutes, or until they are delicately browned on all sides.
Then stir them into the simmering tomato mixture and bring to a boil over high heat. Immediately remove the pan from the heat and transfer the entire contents of the skillet to a heated platter or bowl. Sprinkle the top with red pepper and serve at once.