1 Kg Lamb Liver (can be made up of Liver, Heart and Lungs)
For this Recipe I used Liver and two Hearts.
Cut the liver and heart into small cubes – wash and keep aside
1.5 medium onions
1 inch ginger
6 Green Chillies
6 cloves garlic
All above to be minced or chopped fine
20 Red Chillies
15 Pepper Corns
2 Tbsp. Coriander Seeds
1 Tsp of Cumin Seeds
½ Tsp Turmeric Powder
3 marble sized Tamarind
400 gms Potatoes peeled and cut into small cubes
2 Tbsp. of Ghee or Clarified Butter
1/2 Onion (minced)
3 tbsp vinegar
1 Can (425 ml) of Coconut Milk (2/3 used for thin juice and 1/3 thick juice)
Roast on a pan each ingredient for grinding separately (except Tamarind and Turmeric).Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.
Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk (2/3 of the coconut milk mixed with one cup of water). Add the liver and heart pieces. Boil for 20 minutes and then add the green masala, potatoes and vinegar. Boil for another 10 minutes until the potatoes are cooked.
Check for Salt and Vinegar-to taste. Add the thick coconut milk. Mix well and bring to boil.