Lamb Liver Fry Recipe – Authentic Indian Style with Potatoes & Spices

Last Updated on 5 months ago by Neha Deshmukh

Lamb Liver Fry Recipe – Authentic Indian Style with Potatoes & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lamb Liver Fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. Don’t let the ingredient scare you; when cooked right, lamb liver is incredibly flavorful and tender. This isn’t your average liver dish, though! We’re taking it up a notch with a beautiful blend of Indian spices and some golden, crispy potatoes. Trust me, you’ll be hooked.

Why You’ll Love This Recipe

This Lamb Liver Fry is more than just a meal; it’s an experience. It’s packed with flavour, surprisingly easy to make, and a fantastic way to enjoy a nutrient-rich ingredient. The combination of tender liver, aromatic spices, and soft potatoes is simply divine. Plus, it’s a dish that really showcases the beauty of Indian cuisine.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gms Lamb liver
• 2 medium potatoes, cut into 2cm cubes
• 5 large onions, chopped
• 1 heaped tbsp ginger paste
• 2 tbsp garlic paste
• 4-6 green cardamom pieces
• 2 inch cinnamon stick
• 4-6 cloves
• ?? tsp turmeric powder (about 1 tsp)
• 2 tsp red chili powder
• 2 tbsp coriander powder
• 1.5 tsp garam masala
• 1 tbsp ghee
• ?? cup oil (about 150ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Lamb Liver: Selecting & Preparing
Fresh lamb liver should be a deep reddish-brown colour. Avoid anything greyish or discoloured. Before you start, soak the liver in milk for about 30 minutes – this helps to remove any lingering gaminess.

Potatoes: Choosing the Right Variety
I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during cooking and get beautifully golden when fried.

Spice Blend: The Heart of the Flavor – Turmeric, Red Chili & Garam Masala
Don’t skimp on the spices! They’re what truly make this dish sing. Freshly ground spices are always best, but good quality store-bought spices work well too.

Regional Variations in Spice Levels
Spice levels vary hugely across India! I’ve given a moderate amount of chili powder here, but feel free to adjust to your liking (more on that later!).

Oil & Ghee: Traditional Fats for Authentic Taste
Using a combination of oil and ghee gives the dish a lovely richness and flavour. Ghee adds a beautiful nutty aroma that’s just irresistible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your lamb liver into 2cm cubes. Pop them into a pressure cooker with enough water to cover, and pressure cook for 2 whistles. If you don’t have a pressure cooker, simply boil until it’s about half-done – around 15-20 minutes.
2. While the liver is cooking, let’s prep the potatoes. Fry the potato cubes in 2 tsp oil until they’re golden brown and slightly crispy. Set them aside – we’ll add them back in later.
3. Now, heat the remaining oil in a large pot or deep pan. Add the cardamom, cinnamon, and cloves. Let them sizzle for a few seconds until they become fragrant – this is where the magic begins!
4. Add the chopped onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it! Once golden, mix in the remaining turmeric powder, red chili powder, coriander powder, and 1 tsp of garam masala. Cook for another 2-3 minutes, until the oil starts to separate from the spices.
5. Add the partially cooked liver to the pot. Sauté for about 15 minutes, stirring frequently. If the spices start to stick, add a splash of water to prevent burning.
6. Pour in 2 cups of water, add the fried potatoes, and bring the mixture to a boil. Then, reduce the heat, cover the pot, and simmer for 20-30 minutes, or until the liver is completely cooked and tender.
7. Finally, uncover the pot and let the gravy reduce to your desired consistency. Stir in the ghee and the remaining garam masala. Let it rest for about 10 minutes before serving – this allows the flavours to meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving Tender Liver
The key to tender liver is not overcooking it. Keep a close eye on it during the simmering stage.

Balancing Spice Levels
Taste as you go! Adjust the amount of red chili powder to suit your preference. A pinch of sugar can also help balance the flavours.

Perfecting the Gravy Consistency
If you prefer a thicker gravy, you can mash a few of the potatoes against the side of the pot.

Variations

Let’s get creative!

Vegan Adaptation (Using Mushroom or Soy-Based Liver Substitute)
For a vegan version, substitute the lamb liver with portobello mushrooms or a soy-based liver substitute. Adjust cooking times accordingly.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild, Medium, Hot)
* Mild: Reduce red chili powder to 1 tsp.
* Medium: Use 2 tsp red chili powder (as per the recipe).
* Hot: Add an extra 1 tsp red chili powder or a pinch of cayenne pepper.

Festival Adaptations (Specific Regional Celebrations)
My aunt always adds a handful of chopped coriander leaves during festivals for extra freshness.

Serving Suggestions

This Lamb Liver Fry is best served hot with:

Roti, Paratha, or Rice – The Perfect Accompaniments
Warm, fluffy roti or flaky paratha are classic choices. Steamed rice is also a wonderful option.

Side Dish Pairings (Raita, Salad)
A cooling raita (yogurt dip) or a simple onion salad helps balance the richness of the dish.

Storage Instructions

How to Store Leftover Lamb Liver Fry
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions
Reheat gently on the stovetop or in the microwave until warmed through. You might need to add a splash of water to prevent it from drying out.

FAQs

What is the best way to remove the gamey smell from lamb liver?
Soaking the liver in milk for 30 minutes before cooking is a great way to reduce any gaminess. You can also add a squeeze of lemon juice.

Can I use a different type of potato in this recipe?
Yes, you can! But Yukon Gold or red potatoes hold their shape best.

What if I don’t have a pressure cooker?
No problem! Just boil the liver in a pot of water until it’s about half-done.

How can I adjust the spice level to suit my preference?
Adjust the amount of red chili powder. Start with less and add more to taste.

Can this dish be made ahead of time?
You can prepare the liver and potatoes ahead of time. But it’s best to finish the cooking and serve it fresh for the best flavour and texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!