Kashmiri Chicken Livers

• 225 g (8 oz) chicken livers, trimmed of all sinew
• 3 tablespoons oil

Cut the chicken livers into bite-sized pieces.

Heat the oil in a karhai or heavy-based saucepan. Add the onion and cook until transparent but not browned. Add the garlic and cumin seeds and fry for 1 minute. Add the chilli powder, ginger and turmeric.

Turn up the heat slightly and fry the liver for 2-3 minutes. Add 250