📝 About This Recipe
This exquisite dish bridges the gap between a classic British comfort staple and the vibrant, aromatic spices of the Indian subcontinent. Tender, flash-seared calf’s liver meets the salty, smoky crunch of thick-cut bacon in a luscious tomato and onion gravy enriched with garam masala and a touch of cream. It is a sophisticated nod to Anglo-Indian heritage, offering a depth of flavor that is both nostalgically familiar and excitingly exotic.
🥗 Ingredients
The Protein
- 500 grams Calf's or Lamb's liver (cleaned, membrane removed, and sliced into 1cm strips)
- 150 grams Smoked streaky bacon (cut into 2cm lardons)
- 2 tablespoons All-purpose flour (seasoned with a pinch of salt and black pepper)
Aromatics and Spices
- 3 tablespoons Ghee or Vegetable oil (divided)
- 2 large Red onions (finely sliced)
- 1.5 tablespoons Ginger-garlic paste (freshly ground preferred)
- 2 pieces Green chilies (slit lengthwise)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1 tablespoon Ground coriander
- 1 teaspoon Garam masala (high quality or homemade)
The Sauce and Garnish
- 200 grams Tomato purée (freshly blended tomatoes)
- 250 ml Beef stock (warm)
- 2 tablespoons Heavy cream (optional, for a silky finish)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/2 tablespoon Lemon juice (to brighten the flavors)
👨🍳 Instructions
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1
Pat the liver strips dry with paper towels. Lightly dredge them in the seasoned flour, shaking off any excess. This ensures a beautiful crust and helps thicken the curry later.
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2
Heat 1 tablespoon of ghee in a wide, heavy-bottomed pan over medium-high heat. Add the bacon lardons and fry until golden and crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
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3
In the same pan, flash-fry the liver strips in batches for about 60-90 seconds per side until browned but still pink in the middle. Do not overcook. Remove and set aside with the bacon.
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4
Wipe the pan if there are burnt bits, add the remaining ghee, and turn the heat to medium. Add the sliced onions and a pinch of salt.
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5
Sauté the onions for 8-10 minutes, stirring frequently, until they are soft and a deep golden brown (caramelization is key for Anglo-Indian depth).
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw smell disappears.
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7
Lower the heat and add the turmeric, chili powder, and ground coriander. Toast the spices for 1 minute, adding a splash of water if they look like they might burn.
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8
Pour in the tomato purée and cook for 5 minutes, stirring until the oil begins to separate from the sides of the masala.
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9
Gradually whisk in the beef stock. Bring to a gentle simmer and let the sauce thicken for about 5-7 minutes until it coats the back of a spoon.
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10
Stir in the garam masala and the heavy cream (if using). Taste and adjust salt according to your preference.
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11
Return the cooked bacon and liver (along with any resting juices) to the pan. Fold gently into the sauce for 1-2 minutes just to warm through. Do not boil, or the liver will become tough.
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12
Turn off the heat, squeeze in the lemon juice, and garnish generously with fresh cilantro. Serve immediately.
💡 Chef's Tips
Always use the freshest liver available; calf's liver is the most tender and sweet, while lamb's liver is more robust. Avoid overcooking the liver at all costs—it should be buttery and soft, not grainy or rubbery. If you prefer a thicker 'dry' curry (bhuna style), reduce the beef stock by half and cook the sauce down further. Soaking the liver in milk for 30 minutes before cooking can help remove any metallic bitterness. For an authentic Anglo-Indian touch, add a teaspoon of Worcestershire sauce to the gravy for extra umami.
🍽️ Serving Suggestions
Serve alongside buttery Basmati rice or warm, flaky Parathas to scoop up the rich gravy. A side of cooling Cucumber Raita balances the warmth of the spices perfectly. Pair with a crisp, cold Lager or a peppery Shiraz to complement the richness of the offal and bacon. Traditional mango chutney or lime pickle adds a wonderful sweet-and-sour contrast to the dish. A simple side of sautéed green peas or steamed spinach rounds out the meal beautifully.