Kalva (Liver)

Ingredients

• one pound of lamb or calf's liver
• half a pound of onions
• a teaspoonful of ground coriander
• a teaspoonful of turmeric
• a teaspoonful of aniseed
• half the quantity of red chillies
• a pinch of sugar
• two ounces of ghi
• four ounces of curd
• a cup of water

Method

1. 1

   Cut liver into pieces, shred onions and brown in ghi.

2. 2

   Add liver and toss till lightly browned.

3. 3

   Add spices, ghi, curd, and water.

4. 4

   Simmer slowly for two hours.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 150. The excerpt below is the record exactly as published.

four ounces of curds, half a stick of cinnamon broken into pieces, twelve large and twenty-four small cardamoms, an inch of mace broken into pieces, twelve whole cloves, and a little more salt. Simmer at the side of the fire till meat is tender. See that the pan is kept closely covered. Wash twenty-four ounces of rice, and fry till slightly browned in eight ounces of ghi; then add another eight ounces of ghi, and cover closely, and stew till soft. Take two pounds of the back ribs of mutton cut in small pieces, a few cloves, two ounces ginger, a point of garlic, and a little salt, and boil in sixty-four ounces of water till quite tender and the stock is reduced to twenty-four ounces. Strain and add to the two meats, fried onions and rice. In another pan heat four ounces of ghi, and add two ounces each of sliced almonds, pistachio nuts, raisins, and a little cayenne pepper, a quarter ounce of musk, and the juice of two limes. Toss the pan till all are thoroughly heated, then add to the meats, etc., giving all a good stir to mix thoroughly. Hermetically close 37i BANQUETS OF THE NATIONS the lid of the pot, and stew very gently for fifteen or twenty minutes. Pasundee. (Fried Mutton.) Grind the following spices : — A teaspoonful of cumin seeds, half the quantity of cloves and cardamoms, with a seasoning of salt, black and red peppers. Cut mutton into long thin pieces. Rub spice well in, and fry in ghi or clarified butter till one side is cooked, then turn and fry the other side. Cover with onions cut in fine slices, which you had fried in the ghi before frying the mutton. Gourda. (Sheeps' Kidneys.) Skin, salt, and split six sheeps' kidneys, leaving the two halves attached. Prepare and cook the same as " Fried Mutton." For the European table only use pepper and salt, and grill in front or over the fire. Served with grilled bacon to breakfast or luncheon. Kofta. (Chicken Balls). Take a raw minced chicken, pound it to a fine paste, season with a teaspoonful of ground coriander and salt, half the quantity of aniseed and red chillies. Mix with a little milk curd, make into balls, and fry in ghi or clarified butter. Kalva. (Liver.) Cut one pound of lamb or calf's liver into pieces about two inches square and quarter of an inch thick. Shred 372 RAJPUTANA (Royal) half a pound of onions, and brown in ghi ; add liver, and toss on fire till lightly browned. Add a teaspoonful each of ground coriander, turmeric, and aniseed, half the quantity of red chillies, and salt, a pinch of sugar, two ounces ghi, four ounces curd, and a cup of water. Simmer very slowly for two hours. There should be a good deal of gravy. Khurma. (Curried Pork). Fry in four ounces of boiling ghi or butter eight ounces of finely shred onions, two ounces of sliced garlic, two ounces of wh

Cook this with the app: pantry check, scaling, and the assistant.