Saraiki-style Spicy Liver Curry

Ingredients

In the original Goan Sarapatel, pork is the main ingredient, while in this Saraiki adaptation, liver is used instead. The spices and flavor profile have also been adjusted to suit the Saraiki cuisine, which is known for its bold and spicy flavors. We alse have the original recipe for Sarapatel, so you can check it out.

• 500g (1.1 lb) lamb liver, cut into bite-sized pieces 500g (1.1 lb) lamb liver, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the masala.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, and red chili powder with a little water to form a paste.
6. 6.
   Add the spice paste to the pan and cook for a few minutes until the raw smell disappears.
7. 7.
   Add the liver pieces to the pan and mix well with the masala.
8. 8.
   Cook for 5-7 minutes, stirring occasionally, until the liver is cooked through.
9. 9.
   Add the tamarind pulp and salt to taste. Mix well and simmer for another 2-3 minutes.
10. 10.
    Garnish with fresh cilantro leaves.
11. 11.
    Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Liver — Make sure to trim any excess fat or membranes from the liver before cooking to ensure a tender and flavorful result.

Tips & Tricks

• For an extra spicy kick, add a few chopped green chilies to the curry.
• If you prefer a milder version, reduce the amount of red chili powder according to your taste.
• To enhance the flavor, marinate the liver pieces with a mixture of yogurt, ginger, garlic, and spices for 30 minutes before cooking.
• Serve the curry with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Saraiki-style Spicy Liver Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Saraiki-style Spicy Liver Curry in a vibrant serving dish, allowing the rich colors of the curry to shine through. Accompany it with a side of steamed rice or warm naan bread to complete the presentation.