Ingredients:
400g tin of green peas
150g calf or lamb liver
generous handful of cashew nuts, halves separated
60g ghee
4 Bombay onions
10 red onions
125ml thick coconut milk
1/2 tsp freshly-ground black pepper
1/4 tsp ground turmeric
1/2 tsp ground cinnamon
4 green chillies
1/2 tsp ground cardamom
5cm piece of pandan leaf (rampe), pounded to a paste
salt, to taste
Method:
Wash and prepare the liver. Place into a pan, bring to a boil and cook for about 15 minutes, or until just done drain (reserve the coking liquid) then cut the liver into small pieces.
Chop the Bombay onions and green chillies and ad to the liver pieces along with the black pepper, cinnamon, cardamom, turmeric, pandan leaf and salt. Toss to combine, cover and set aside.
Pour the ghee into a wok or pan. Add the chopped red onions and fry for about 6 minutes, or until golden brown. Now stir in the liver mix and cook for 2 minutes before adding the coconut milk and cashew nuts.
Bring the mixture just to a boil and cook for about 4 minutes, or until the Bombay onions are tender.
Stir in the drained peas and mix gently to combine. Cook for about 2 minutes more, or until the peas are heated through and serve with rice.
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