Creado con IA
Indian-Style Beef Liver Masala Curry
45 min 372 kcal por ración Media
Ingredientes
4 Raciones
- Beef liver, trimmed and sliced600 g
- Vegetable oil2 tablespoons
- Yellow onions, finely sliced300 g
- Tomatoes, chopped400 g
- Plain whole-milk yogurt200 g
- Garlic, minced20 g
- Fresh ginger, grated20 g
- Ground cumin2 teaspoons
- Ground coriander2 tablespoons
- Ground turmeric1 teaspoon
- Garam masala2 teaspoons
- Mild chili powder1 teaspoon
- Fresh cilantro, chopped15 g
- Water250 ml
- Salt1 teaspoon
Preparación
- 1
Pat the sliced beef liver dry with paper towels and set it aside. Whisk the yogurt until smooth.
- 2
Heat 1 tablespoon of the vegetable oil in a large, heavy skillet or saucepan over medium-high heat. Add the liver in batches and sear for about 1 minute per side. Transfer it to a clean plate; it will finish cooking in the sauce.
- 3
Add the remaining 1 tablespoon of oil to the pan. Add the sliced onions and cook over medium heat for 8–10 minutes, stirring regularly, until soft and golden brown.
- 4
Add the minced garlic and grated ginger. Cook for 1 minute, stirring continuously, until fragrant.
- 5
Reduce the heat to medium-low. Add the ground cumin, ground coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds, taking care not to burn the spices.
- 6
Add the chopped tomatoes and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick and glossy.
- 7
Reduce the heat to low. Gradually stir in the whisked yogurt, a few spoonfuls at a time, stirring continuously to prevent it from curdling.
- 8
