Recipe for Indian-style Calf’s Liver

Cut the calf's liver into strips, peel the onion and slice it thinly, peel the garlic and remove the germ, seed the bell pepper and cut it into cubes, cut the chili pepper into thin rounds.

Heat a pan with olive oil, quickly sear the strips of calf liver over high heat, set aside, and replace with the spices, cooking for 1 to 2 minutes, mixing, then add the onion, chili, and crushed garlic, cooking for 4 to 5 minutes. Add the bell pepper, yogurt, and continue cooking for 3 to 4 minutes.

Return the strips of veal liver and coat them well with the sauce, season with salt and pepper if needed, and let simmer for 10 to 12 minutes over low heat.

To finish, serve the calf’s liver sprinkled with chopped mint and accompanied by spiced basmati rice.