Braai Lamb Liver (Kaleji Tikka) 19.11.09

Steak and Lamb Meals

500g liver – cubed

10 ml (2 teaspoons) ginger garlic

5 ml (1 teaspoon) crushed jeera

5 ml (1 teaspoon) salt

5 ml (1 teaspoon) fresh green or red chilles

2, 5 (½ teaspoon) black pepper

10 ml (2 teaspoons) lemon juice/vinegar

25 ml (2 tablespoons) yoghurt

25 ml (2 tablespoons) grated onion

25 ml (2 tablespoons) oil

Method:

Wash and pat liver dry. Mix all ingredients into a smooth paste and smear over live Allow to marinate for a few hours.

Braai as usual, basting with extra left over marinate. Serve with lemon wedges and chutney.

Note:

If you want to cook the above in a pot, heat a little oil in a heavy based pan, add in the liver and toss for a minute or two and then simmer until done.

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