Grilled Calves’ Liver Steak with Spiced Potatoes

Name: Grilled Calves’ Liver Steak with Spiced Potatoes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Oil for frying; 1½ teaspoons ground coriander; 4 х 175 g (6 oz) calves’ liver steaks or slices 2.5 cm (1 in) thick; 150-300 ml (5-10 fl oz) water; Salt and freshly ground black pepper; 2 teaspoons black mustard seeds; 1 onion, sliced; ½ teaspoon ground turmeric; Pinch of chilli powder; A pinch of salt; ½ quantity Soured Cream, Lime and Mint Yoghurt; ¼ teaspoon ground ginger; 4 tablespoons oil; 450 g (1 lb) potatoes, peeled and cut into 1 cm (½ in) dice; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

If calves’ liver is hard to find, then simply replace it with lambs’ liver, which eats equally well in this dish. In fact, the spiced potatoes, or ‘Aloo Bhaji’, work with so many other meats, fish and vegetarian dishes.

Ingredients

4 х 175 g (6 oz) calves’ liver steaks or slices 2.5 cm (1

Europe
United Kingdom
Main course
Spicy
Gluten-free

Method

To make the spiced potatoes, warm the oil and add the sliced onion, garlic and all the spices and cook for 2-3 minutes. Add the potatoes and continue to cook for a few minutes before adding the water, just enough almost to cover the potatoes. Bring to a simmer and cook until the potatoes are tender. This will take 15-20 minutes. As the potatoes are simmering, stir gently for an even cooking. Th