Calfs Liver with Onions

• 2 slices of calfs liver, about 3/4 pound in all
• Salt
• 1/4 teaspoon ground turmeric
• Cayenne pepper
• 3 tablespoons olive or canola oil
• 1/4 teaspoon whole cumin seeds
• 1 good-sized onion (about 78 ounces), cut into 1/4-inch half rings
• 1 clove garlic, crushed to a pulp
• 1/2 teaspoon ground mustard (the commonly available yellow powder)
• 1 medium tomato, grated (page 289)
• 1 fresh hot green chili (such as birds-eye), chopped finely (optional)
• Freshly ground black pepper
• 12 teaspoons lemon juice

1. Lay the liver slices down flat and rub 1/4 teaspoon salt, the turmeric, and 1/8 teaspoon cayenne pepper on both sides.
2. Cover and set aside for 30 minutes.
3. (All the other ingredients may be prepared at this time.)
4. Pour 1 tablespoon of the oil into a nonstick frying pan and set on medium-high heat.
5. When hot, put in the liver slices.
6. Cook the first side until browned, about 1 1/22 minutes.
7. Turn the slices over and cook the second side the same way.
8. If you want the slices a bit more done, lower heat to medium and cook both sides 3060 seconds more.
9. Remove to a serving dish and keep warm.
10. Add the remaining 2 tablespoons oil to the frying pan, still set over medium-high heat.
11. When hot, put in the cumin seeds.
12. Ten seconds later, put in the onions.
13. Stir a few times and lower heat to medium.
14. Stir and fry the onions 68 minutes or until they have softened a bit and browned slightly on the edges.
15. Add the garlic and stir a few times.
16. Now put in the mustard, tomato, green chili, black pepper, lemon juice, and 1/41/3 teaspoon salt.
17. Stir and cook for a minute.
18. Pour this sauce on top of the liver slices and serve.

calfs, salt, ground turmeric, cayenne pepper, olive, cumin seeds, onion, clove garlic, ground mustard, tomato, green chili, freshly ground black pepper, lemon juice

Taken from www.epicurious.com/recipes/food/views/calf-s-liver-with-onions-373809 (may not work)