Sauteed Liver with Indian Spices

• 1 onion, chopped
• 2 garlic cloves, halved
• 2 tablespoons chopped fresh ginger
• 1 teaspoon cumin seeds
• 1 serrano chile, chopped
• 1/4 teaspoon turmeric
• 2 cardamom podsseeds removed and crushed, pods discarded
• Freshly ground black pepper
• 3 tablespoons water
• 2 tablespoons unsalted butter
• 1 cup lamb or beef stock or canned beef broth
• 1 tablespoon vegetable oil
• 1 pound lamb liver, cut into 1 1/2-inch pieces, or chicken livers, trimmed and cut into 1 1/2-inch pieces
• Salt
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped cilantro
• Steamed white rice, for serving

1. In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper.
2. Add the water and pulse to make a soupy paste.
3. In a medium skillet, melt the butter.
4. Add the paste and cook over moderate heat, stirring, until almost dry, 5 minutes.
5. Add the stock and simmer over low heat, stirring, until the sauce is thickened, about 8 minutes.
6. In a large nonstick skillet, heat the oil.
7. Season the liver with salt and pepper and cook over moderately high heat until browned on the bottom, about 2 minutes.
8. Reduce the heat to moderate, turn the liver and cook until medium within, about 2 minutes.
9. Add the liver to the sauce and simmer for 1 minute.
10. Add the lemon juice and season with salt and pepper.
11. Sprinkle with the cilantro and serve with rice.

onion, garlic, fresh ginger, cumin seeds, serrano chile, turmeric, freshly ground black pepper, water, unsalted butter, lamb, vegetable oil, lamb, salt, lemon juice, cilantro, white rice

Taken from www.foodandwine.com/recipes/sauteed-liver-indian-spices (may not work)