The liver is an absolute nutritional powerhouse, nature’s multivitamin. If you think of liver only as a rich source of iron, then consider this: It contains significantly more vitamin B-12 and vitamin A than iron. These nutrients help to support healthy eyes and skin, boost your immune system and produce red blood cells. In spite of the liver's nutritional benefits, there is a trade-off: All types of the liver are high in cholesterol.

Many people have bad experiences with liver because they don’t like the taste, but these negative experiences can be minimized by starting with high-quality, fresh liver, and then storing, preparing, and cooking it right. 

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!



↬1 Onion
↬4 Cloves garlic
↬¹/₂ Cup fresh milk
↬2 red ripe tomatoes (peeled and finely chopped, grated or blended)
↬¹/₂ kg liver (cut into equal cubes)
↬1 Tablespoon cooking oil
↬1 Teaspoon spoon curry powder
↬¹/₂ teaspoon salt
↬Fresh thyme


Soak liver in milk, salt, and garlic paste for 3 hours of Marinade. Heat a pan and pour a tablespoon of oil. Add chopped onions and fry on low heat to tenderness. Add Curry powder, continue frying onions until golden brown.

Drain milk from the soaked liver set aside, add liver to the onion and cook covered for 5 minutes, stir and cook for 3 more minutes. (Note that liver cooks very fast). Add tomato and stir, add milk and a Tablespoon of tomato paste. Cook in low heat for another 5 minutes then add your favorite spices to season then simmer. (Spices are optional)

Switch off the cooker, sprinkle chopped thyme on liver and cover. Serve with your favorite starch and veggies. ENJOY!
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