Meals and Courses

Curried Calves’ Liver with Herby Salad

cook 20 mins
  • Baby Gem lettuces
  • 4 plum tomatoes
  • large handful of coriander leaves
  • large handful of mint leaves
  • 450 g (14 1/2 oz) calves’ liver, trimmed
  • 1 tablespoon medium curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed fennel seeds
  • 1/2 teaspoon chilli powder
  • 1 teaspoon minced garlic
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 2 tablespoons white wine vinegar
  • 4 tablespoons vegetable oil
  • salt and pepper
  • pinch of paprika, to garnish
  • lemon wedges, to serve
  • Roughly shred the lettuce leaves, and chop the tomatoes. Place in a bowl with the coriander and mint, lightly toss together, then set aside.
  • Put the liver in a separate bowl. Mix together the curry powder, cumin, ground coriander, fennel seeds, chilli powder, garlic, ginger and vinegar to make a smooth paste. Season well, then spread the mixture all over the liver.
  • Heat the oil in a large frying pan over a high heat. Add the liver and cook, in batches if necessary, stirring, for 3–4 minutes until the liver is lightly browned but still slightly pink on the inside, then thickly slice.
  • Divide the salad on to plates, top with the curried liver slices and sprinkle over the paprika. Serve with lemon wedges for squeezing over.
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