Name: Spiced lemon sauce
Yield: Makes 1.3 litres
Cuisine: Indian
Ingredients: ½ teaspoon sea salt; 100 g chicken livers, trimmed; 1 brown onion, minced; 1 tablespoon Ras el Hanout; 6 tomatoes; 6 cloves garlic, minced; 1 teaspoon cumin seeds; ½ teaspoon freshly ground black pepper; 1 teaspoon paprika; 1 teaspoon ground turmeric; 2 teaspoons minced ginger; 1.5 litres Brown Chicken Stock; zest of 1 lemon; 4 red bird’s-eye chillies, sliced; 1 preserved lemon, diced; 30 ml strained lemon juice; 50 ml vegetable oil

Preparation info

Makes
1.3 litres

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

This tangy, rich sauce can be served with livers, a variety of poultry dishes, Spiced Chicken Sausages or with a strongly flavoured fish that has been baked with Chermoula. I use it in a chicken hotpot, too.