Even though I am not a big fan of lamb liver and kidney, Mash and the girls like them very much. Again, lamb liver and kidney in the west are quite fatty and also tough to cook. If you cook them too long, they become tough and chewy. If you do not cook them long enough, they smell raw. So you would need to find the balance and keep a constant eye on the dish through out the cooking process.

Preparation

1) Cut Lamb liver and kidneys into 2cm pieces and wash throughly
2) Wash and slit green chillis into halves
3) Chop corriander

Cooking Process

1) In a pan heat 1 TBS oil for 2 minutes
2) Add cut liver and kidney pieces and fry for 10 minutes or till the water evaporates over a high flame
3) Add 1/2 Tbl spoons Ginger Garlic paste, 2 Tbl Spoon Red Chilli Powder, Pinch of Turmeric powder, 2 Tbl spoons garam masala and salt and fry for another 5 minutes
4) In a seperate pan heat remaning oil and fry chillis and corriander and transfer to the main pan
5) Sprinkle pepper powder and fry for 1 minute and the dish is ready
6) Enjoy as a starter