Image Courtesy of Imrana Malik
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1 kilogram of Liver (Kaleji)
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5 Mint Leaves (Podina)
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1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
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1 tbsp. of Turmeric Powder (Pisi Haldi)
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Salt (to taste)
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1 tbsp. of Ginger Paste (Pisi Adrak)
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1 tbsp. of Garlic Paste (Pisa Lehsan)
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Water (enough to boil liver)
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3 tbsp. of Cooking Oil
- Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain.
- Chop liver into medium bite-size pieces.
- Mix all of the remaining ingredients together. Add the liver pieces to ingredients and mix again.
- String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving.
- Garnish with mint leaves and serve hot.
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Serving Suggestions: Serve Hot
Yield: 3 Servings
Preparation Time: 20 Minutes
Ready In: 46 Minutes
Degree of Difficulty: Easy
Recipe Category: Main Course Mutton/Beef/Lamb
Recipe Ethnic Group: Pakistani
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Recipe Requested by, Matthew Lawman (U.K.)
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Another Delicious Main Course Mutton/Beef/Lamb Dish You Should Try -
Bhindi Gosht
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