Beef liver is an interesting cut of meat. Not many people like it and those who do laud its nutritional benefits. High in Vitamin A, iron, zinc, folic acid, this organ is said to be the most nutrient dense. However, as with all things, take it in moderation.
I am a big fan of having it smothered with lots of onions but there is nothing wrong like changing something up once in a while, so let’s get started.
This recipe takes quite some time to prepare, because of marinating and soaking in milk.
Heat your oil in a pan, about two tablespoons and brown the liver in batches on high heat, do not let it cook through, and set aside.
In the same pan with the scrapings, add onion, cook till soft and add the ginger garlic paste, mix well.
Let us get started on the rice. If you have fresh herbs the better but in this lockdown times we work with what we have right?
This is a perfect make ahead meal as the longer it keeps, the more flavourful the sauce is.
You can also have it with sautéed greens to boost that iron. Or serve with chapati and ugali.
This is one way I make this for my family, I will be sure to share my favourite liver and onions recipe in the coming month or so.