I almost didn’t put liver in the title of this recipe, because I know full well what a turn-off that is.
Liver is my All Time Most Hated Food (and it pains me to hate any food), so you can trust me when I say that this recipe hides it like I hide chocolate at the back of the fridge (hubs if you’re reading this, I’m joking….don’t look there. DON’T).
Curry is the only thing that disguises liver to the point where I actually enjoy eating it. There’s something about that pleasing combination of spices that wipes out the hideous texture and taste.
Of course, if you’re a liver lover (ugh, sorry. Will never type that phrase again), then you don’t need the help but this recipe is for you too because it’s a great way to get even more organ meat into your diet.
And why is that important. Because health, that’s why. Liver is a great source of B-vitamins and iron. In fact, organ meats like liver are between ten and a hundred times higher in nutrients than muscle meat.
That’s enough to make me want to add this meal to the weekly rotation. Superfood-tastic!
Calf Liver & Beef Keema (serves 2)
*adapted from Karam Sethi
- 8oz ground beef
- 50g/ 1.7oz calf liver
- 1 tbsp coconut oil
- 1 bay leaf
- 1 small, white onion, finely chopped
- 1 inch-chunk root ginger, peeled and chopped
- 3 cloves garlic, minced
- 1 green chili, finely chopped
- 1 tsp turmeric
- 1/2 tsp sea salt
- 1 tomato, diced
- 1 tsp dried fenugreek (methi) leaves
- 2 tsps garam masala
- small bunch fresh cilantro, roughly chopped
- 1/2 cup chicken stock
- Heat the oil in a large, heavy-bottomed saucepan and add the onions, bay leaf and fenugreek. Fry until the onion colours then add the mince and cook until it browns.
- Stir in the garlic, ginger, chili, spices and salt. Cook for another few minutes.
- Add the tomato and reduce the heat slightly. Dice the liver very finely then add to the pan along with the stock. Cover and simmer over a low heat for 8 minutes.
- Stir in the garam masala, followed by the coriander, and serve.
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