Ingredients
- 1 pound chicken livers
- 3 tablespoons oil
Whole Spices:
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 green cardamom
- ½ cinnamon stick
- 1 serrano pepper minced
- ½ cup thawed onion masala
Spices:
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste
- Juice from ½ lemon
- Cilantro garnish
Instructions
- Soak the chicken livers in cold water for 10 minutes. Rinse and strain to dry.
- Add oil to pan on the stovetop over medium heat, once hot, add the whole spices. When the cumin seeds start to brown, add the serrano pepper, stir, then add the onion masala and remaining spices.
- Add the chicken livers and stir-fry for 10-12 minutes, or until any liquid has evaporated from the pan.
- Pour the lemon juice into the pan, reduce the heat to low and cover with a lid. Cook for 5 minutes.
- Garnish with cilantro and serve.
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