Pakistani Spiced Liver

Quickly made and crisply fried, this spicy liver dish may be served with chapattis, yogurt and a fresh chutney.

U lb. lamb’s liver, thinly sliced 2-inch piece fresh root ginger, peeled and finely chopped or grated

4 garlic cloves, crushed

1 teaspoon salt

1 teaspoon hot chilli powder

½ teaspoon black pepper juice of

1 lemon

2 to

3 oz. ghee or clarified butter

Cut each liver slice in half lengthways. Set aside.

In a medium-sized mixing bowl, com-bine the ginger, garlic, salt, chilli powder, pepper and lemon juicc. Add the liver slices and turn and toss them in the mix-ture until they are all well coated. Cover the bowl and set aside to marinate for 1 hour.

In a large frying-pan, heat the ghee or clarified butter over moderate heat. When the ghee is very hot, add the liver slices, a few at a time, and fry, turning them frequently, for 4 to 6 minutes or until they are crisp and tender. Using a slotted spoon, remove the liver from the pan and set it aside on a warmed serving dish. Keep hot while you fry the remaining slices in the same way.

Serve hot.