Image Courtesy of Imrana Malik 1 kilogram of Liver (Kaleji) 5 Mint Leaves (Podina) 1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.) 1 tbsp. of Turmeric Powder (Pisi Haldi) Salt (to taste) 1 tbsp. of Ginger Paste (Pisi Adrak) 1 tbsp. of Garlic Paste (Pisa Lehsan) Water (enough to boil liver) 3 tbsp. of Cooking Oil Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain. Chop liver into medium bite-size pieces. Mix all of the remaining ingredients together. Add the liver pieces to ingredients and mix again. String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving. Garnish with mint leaves and serve hot.

Serving Suggestions: Serve Hot Yield: 3 Servings Preparation Time: 20 Minutes Ready In: 46 Minutes Degree of Difficulty: Easy Recipe Category: Main Course Mutton/Beef/Lamb Recipe Ethnic Group: Pakistani

Recipe Requested by, Matthew Lawman (U.K.)

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