Lamb Liver Masala

Lamb Liver Masala is my mother’s recipe. I always have relished this dish with the combination of ghee rice during my childhood days. My mother says it is very nutritious and famous in the south of India, especially prepared for pregnant women and lactating young mothers. Lamb liver is high on proteins, iron, zinc, essential vitamins and fats. It is very spicy but delicious and easy to make.

The homemade spice mix, grounded in a mortar and pestle brings in more flavour to the Liver masala. It goes very well with rice and flat breads but not advisable to be served daily. This tasty, nutritious dish comes with a warning; it should be avoided if you have a concern for cholesterol problems. Lamb liver has an incredibly high percentauge of fats and vitamins of your daily recommended amount. The recipe serves two and should not be made ahead. Here goes the recipe……..


  1. Lamb Liver – 250 grams.
  2. Onion (big) – 1 no or 60 grams.
  3. Ginger – 1 inch piece.
  4. Garlic – 5 cloves.
  5. Curry leaves – few nos.
  6. Mustard seeds – 1 teaspoon.
  7. Turmeric powder- half teaspoon.
  8. Black pepper (crushed) – 2 teaspoons.
  9. Black Cardamom- 1 no.
  10. Chilli Vinegar – 1 teaspoon.
  11. Fennel seeds- 1 teaspoon.
  12. Cloves – 3 nos.
  13. Green cardamom- 2 nos.
  14. Cinnamon sticks (an inch pc)- 3 nos.
  15. Mace – a small pc.
  16. Star Anise- 1 no.
  17. Oil- 2 tablespoons.
  18. Salt to season.


  • Cut the lamb liver into small pieces. Wash and clean thoroughly. Cook by adding half cup of water, turmeric, salt, a teaspoon of pepper, an inch piece of cinnamon and black cardamom. Cook till the pieces are well done and soft. Keep aside. (be careful not to overcook , as it would cause liver pieces to harden).
  • Cut the onions into slices, grate the ginger-garlic and chop the chillies. Keep aside with curry leaves.
  • Lightly dry roast all the remaining spices-green cardamom, fennel seeds, cloves, cinnamon, mace and star anise. Ground them into powder or crush them with a mortar and pestle. Take a tablespoon of the ground spice and keep aside.
  • Take a pan, Heat oil and mustard seeds. When it starts spluttering add ginger, garlic, chillies with the curry leaves. Sauté till lightly brown and then add in sliced onions. Mix well on a medium heat.
  • Add in the cooked liver, pepper and the grounded spice mix. Stir till all combined well. Roast well till the liver pieces turn dark brown.
  • Add half cup of water and mix again on high flame till the water slowly starts evaporating. Check for salt and finally season with chilli vinegar. Serve hot with rice or flat breads.


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