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.
one kg liver (remove the thin membrane or ask your butcher to do it for you), two chopped onions, two chopped tomato, one tbsp garlic ginger paste, coriander (stalks and leaves), one chopped green pepper and lemon.First soak your liver in milk, for an hour or two, then drain. the milk is believed to absorb toxins from the meat and remove the metallic taste. Marinate the liver for a few hours or overnight with half the garlic ginger paste, one tbsp ground Dhania jeera, salt and pepper and some lemon juice.
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.
It will look something like this.
In the same pan with the scrapings, add onion, cook till soft and add the ginger garlic paste, mix well.
Add the tomatoes and green pepper and let cook down a bit. You can season a bit, but remember you had salted the meat so do not overdo it.Don’t let it dry out too much as you want the liver to be saucy.Add the liver, mix well, then cover and let it cook through, about 25 minutes on med low heat till it is done.
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?
Ingredients: Butter, Rice, parsley and salt to taste. If using basmati please soak first then drain before cooking. I like basmati rice as a little goes a way. One cup of soaked basmati rice cooked on the stovetop is more than enough for a family of four. Or maybe we don’t eat that much? LOLHeat a tbsp of butter add the parsley, about 2 tsp and some salt and mix well.Add the rice and mix so it is coated with the butter, before adding the water. Add two cups of cold water, bring to the boil then reduce heat and cover and let it simmer till all the water is absorbed and the rice is cooked.Fluff the rice before serving.Your meal is now ready to serve.
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.
MY KAMPALA NOTEBOOK 
I have never been a fan of liver but i will try this recipe .
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It takes getting used to, soaking in milk helps plus lots of onions. I’ll send you another recipe that’s lemon based you can try too.
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