100% guaranteed inauthentic liver goodness!

Not too complicated. Needs prep but cooks quickly. Serves 4.

Ingredients

• Stew
  • 800g chicken liver (diced)
  • 6 shallots (chopped)
  • 2 big tomatoes (diced)
  • 3 tsp ground black pepper
  • 1 tsp cumin seeds
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 pinch turmeric powder
  • 2 tsp crushed garlic
  • 2 tsp grated ginger
  • 2 tbsp oil
  • Cilantro leaves (garnish)
• Marinade
  • 100 ml vinegar
  • 1 tbsp turmeric powder

Method

1. Marinade:

• Wash and dice the liver (before doing the rest of the prep work). Put it in a bowl
• Add vinegar and turmeric powder, and toss thoroughly
• Let rest for half an hour (or until the rest of the prep is done)

2. Cooking:

• Dry liver using paper towels
• Heat oil in a pan. Add cumin seeds and fry until fragrant
• Add shallots and sauté
• Add turmeric powder and mix it with the shallots (but continue quickly)
• Add diced tomato and toss for a minute until it softens, then add a pinch of salt
• Add the ginger and the garlic and stir until the raw smell disappears (a minute or so)
• Add liver and cook until its colour changes
• Add the chili powder, pepper and ground cumin, and salt
• Add a little water (~4 tbsp) and cook until it evaporates

Notes

Serve with cilantro leaves sprinkled on top.

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