Preparation: 20 min
Cooking: 35 min
For 4 persons
Preparation:
Cut the calf’s liver in strips, peels the onion cut in thin strips, peel the garlic and degerminate, remove the seeds from the pepper and dice it up, cut the pimento in thin round shapes.
Heat a pan with olive oil, rapidly cook on a high flame the strips of calf’s liver, set them aside and replace with spices, cook 1 to 2 minutes, mix, add the onion, the pimento and pressed garlic, cook 4 to 5 minutes, add the pepper, the yogurt and continue cooking 3 to 4 minutes.
Replace the calf’s liver strips and smear them with sauce— salt and pepper if need be and allow to simmer for 10 to 12 minutes on a low flame.
Serve the Indian-style calf’s liver sprinkled with chizeled mint—to be served with basmati rice and Indian spices (ajowan, nigelle, fenugrec...).
Recipe of tripe products by Amélie Roche.
Also discover the grilled skewers by Juan Arbelaez and the indian pancakes gluten-free.
