Masth food cooking
Master the Art of Cooking Soft and Juicy Lamb Liver
Indulge in the delightful flavor and abundant nutritional value of perfectly cooked lamb liver. Overcooking this delicacy will result in a tough and rubbery texture. Achieving the perfect texture and taste is all about seasoning correctly and cooking for the appropriate duration.
Liver is among the most nutrient-rich foods available, boasting high levels of copper, vitamin A, vitamin B, iron, and folate. By consuming a serving of liver, you can meet your daily recommended intake of all of these vital nutrients, reducing the risk of deficiencies.
Masth tips and tricks to help you cook soft, juicy liver:
- Don’t overcook: Lamb Liver should be cooked just until it’s no longer pink inside. Overcooking will cause it to become tough and rubbery.
- Use high heat: Cook the liver on high heat for a short period of time. This will help to sear the outside and keep the inside juicy.
- Season well: Liver can be bland, so be sure to season it well with salt, pepper, and other herbs and spices.
- Add acid: A splash of vinegar or lemon juice can help to cut through the richness of the liver and add flavor.
- Cook with onions: Liver and onions are a classic pairing for a reason. The onions add sweetness and flavor that complement the liver perfectly.
- Don’t overcrowd the pan: Cook the liver in batches if necessary, to ensure that it cooks evenly and doesn’t steam.
Tender and Delicious Lamb liver/Kaleji fry
Ingredients
- 1 Kilogram Lamb liver Cut into small pieces
- 2 Teaspoon Ginger garlic paste
- 1 Teaspoon Chilli powder
- 1/4 Teaspoon Turmeric powder
- 1 Teaspoon Garam masala powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Coriander powder
- 1 Teaspoon Black pepper powder
- 1 Onion Chopped
- Coriander Chopped
- 4 Teaspoon Oil
- Salt
Instructions
- Clean and cut lamb liver into small cubes
- Add chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder, black pepper powder and ginger garlic paste.Mix well
- Cook until lamb liver leaves moisture.
- Add chopped onion and salt.
- Cook on high flame until all the water evaporates.
- Add oil. Keep stirring and Cook for 5 minutes.
- Garnish with chopped coriander, serve with naan
Video
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Chicken dishes
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Mutton Recipies
And from the Mutton we have Hyderabadi Mutton Biryani, Ambur Biryani: A Culinary Delight of Tamil Nadu, Shahi Mutton Malai Korma, Shami Kabab, Master the Art of Cooking Soft and Juicy Lamb Liver, Rib Chops Homemade.
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