Lamb Liver Fry

Yes I know Lamb Liver is not eveeeeerrrrryyyyonee’sss favourite dish on earth. It probably tastes weird or looks weird and smells weird but did you know that lamb liver is loaded with lots of great nutrients that’s good for you. This is a great dish to make once in a while.

It’s loaded with protein, Vitamin A and Vitamin B12, Iron and folate and other great things … You can find further if you google like I did haha…. Long story short, its nice to include this in your diet as an adult. If you want a kids recipe, click here to read how I made a Lamb liver and Potato curry for my daughter.

There are so many ways to cook liver. I have cooked it the Indian way with lots of masala and I found that the flavour and smell of those spice powders really made this a star dish. The liver was coated with delicious spice and flavour and was a really yum dish to eat.

  • Difficulty: medium
  • Print


  • Cuisine: indian
  • Course: side dish
  • Preparation Time: 20 minutes mins
  • Cooking Time: 20 minutes mins


500 gms lamb liver
2 large onions diced
2 large juicy tomatoes chopped
2 green chillies
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cumin seeds
10 peppercorns
4 green cardamoms
5 cloves
2 inchs cinnamon stick
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp garam masala
1 tsp cumin powder
2 tsps coriander powder
2 tbsps ghee
to taste Salt
handful of chopped Coriander leaves
half lemon


  1. First step is to prep the liver: There is a thin clear lining on the liver that my mum has taught me to remove every time I cook liver. So I am passing on that suggestion to you as well. It might be a bit tricky at first but using the tip of your knife you can lift that clear lining up. Once you have taken most of it off, dice the liver and set aside.
  2. Once you diced and chopped all the other ingredients, heat some ghee in a pan and add the cumin seeds, cloves, cinnamon stick, cardamoms and peppercorns.
  3. Give it a minute and add the sliced onions and fry until it softens. The garlic and ginger pastes go in next. Continue frying until the rawness of the pastes becomes fragrant.
  4. Have the heat on medium heat and add the masala powders: turmeric, cumin, coriander and chili powder and continue to saute.
  5. I gave it a couple of minutes and added the tomatoes and the chillies and let it cook further.
  6. As the tomatoes start to breakdown, add the liver and season with salt. Give the whole pan a good toss so the liver pieces are well coated with the masala.
  7. The liver does not take long to cook, and you definitely don’t want to be cooking it for ages as the longer you cook, it gets tough and just so hard to eat! I cooked it for around 8-10mins.
  8. As the masala cooks through and the oil oozes out of the masala , add the yogurt, coriander leaves and garam masala and mix it all together really well.
  9. Transfer to a serving dish, squeeze half a lemon over it. Garnish with some coriander, maybe even some chopped chillies and onion
  10. Serve right away with rotis and/or rice.


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