Ingredients

· ½ cup oil

· 1 onion

· 2 tomatoes

· 1/3 cup yogurt

· 1 tablespoon dried fenugreek

· 500 g lamb liver

· Salt to taste

Spices

· 2 tablespoons ginger garlic paste

· ½ tablespoon green chilli paste

· ½ tablespoon coriander powder

· 1 teaspoon cumin seeds

· 1½ teaspoon red chilli powder

· ½ teaspoon turmeric powder

· ¼ teaspoon black pepper

Method

In a wok, fry onion for 10 minutes, stir constantly until light golden. Mix ingredients in the spice list and give it a stir. Add tomatoes. Cover and cook on medium heat for five minutes. When tomatoes are soft, stir on high heat and dry all water. When the oil separates, pour in yogurt and fenugreek leaves. Sear for two minutes. Now, mix in liver pieces and stir for a minute until colour changes. Cover and cook for two minutes on medium flame. Sprinkle the salt. Cook for few minutes with constant stirring. Remove from heat, cover the pot and rest it for 10 minutes. Add butter, green chillies, coriander leaves and ginger. Serve with lemon wedges.