Masala Liver and Kidney

Masala Liver and Kidney

I realize a lot of people are squeamish about eating liver, kidney, etc. but this dish is popular among the Parsis – At least the less squeamish ones – and it is delicious! If you like spicy food, be open-minded and give it a try.

Masala Liver and Kidney
¼ lb liver
¼ lb kidney
Salt to taste
1-2 tsps turmeric powder
1-2 tsps chili powder
1 tsp coriander powder
1 tsp cumin powder

Chop the liver and kidney into pieces about the same size and wash thoroughly. Marinate in all the spices, cover and allow it to sit for a minimum of 20 minutes. Heat a little oil in a frying pan. When it’s hot, put in the liver and kidney. Cook till it’s done, stirring occasionally. Just before serving, drizzle with lime juice. Serve hot.

Notes:
*I use beef liver and kidney, but chicken and pork are just as good. If you have a preference stick with it.
*I usually make this as an accompaniment to the Spicy Zucchini Frittata or a Masala Dal.