Roasted Lamb Liver Curry

Because of their strong flavors, Organ meat leaves a should i eat or not? category for many people. If you’re never cooked with these organ meats, consider giving them a shot.

It contains a large amount of high-quality protein, an easily absorbed form of iron, all of the B vitamins (including B12 and folic acid in significant amounts), balanced quantities of vitamin A, many trace elements and minerals including copper, zinc, chromium, phosphorous and selenium, essential fatty acids EPA, DHA and AA, as well as the powerful antioxidant CoQ10.

Cooked in Indian Style , I preffered using lamb Liver , a bit over roasted but tastes great. Cooking organs can release an odor not liked by many , but cooking with a little extra spices and roasted can make the smell vanish!


PREP TIME : 60 Mins 

CUISINE : South Indian


  • Lamb Liver- 0.5 Kg/500 grams

  • Onions-Finely Chopped

  • Mint leaves- 2 or 3 Leaves

  • Turmeric Powder-1 Tsp

  • Ginger garlic paste-4 tsps

  • Chilli powder-1.5 tsp

  • Garam masala powder-1 tsp

  • Corriander powder- 2 tsp

  • Cumin-fenugreek Powder-0.5 tsp

  • Green Chilli-1 slit into half

  • Salt to taste


  • Cut liver into small size cubes

  • Add Ginger garlic paste- 2 tsps , Turmeric powder-1/2 Tsp, Cumin Fenugreek powder-1/2 tsp , Chilli powder 1 tsp, Corrriander powder, Garam masala Powder-1/2 tsp, Salt and add around 50 ml water and let it boil for 20 minutes or pressure cook until 1 whistle

  • In  a Frying pan, Add some oil

  • Add 1 finely chopped onion , 1 green chilli, Mint leaves,  Ginger garlic paste-2 tsps , Turmeric powder-1/2 tsp, Garam masala powder-1/2 tsp, Chilli powder-1/2 tsp

  • Fry till Golden brown.

  • Add the Boiled marinade of liver and fry in low flame , sprinkle some salt for taste

  • Let it Roast in low flame for 30 minutes till it turns Dark brown in color

  • Serve hot either with Steamed rice, Rotis, or any Biryani or fried rice.

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