1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste

Method:

• Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
• Put on skewers, brush with oil and grill on charcoal or gas flame.
• Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
• Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
• Serve hot with naan or rice, sprinkling it with grated ginger and coriander.

1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste

• Chop meat into tiny pieces, a quarter inch thick.
• Pound the pieces till they flatten slightly.
• Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
• Rub mixture onto meat.
• Set aside for a couple of hours.
• Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
• Cover and cook till the meat is tender.
• Remove the cover and increase the flame.
• Add all spice powder and cook till the meat is a bit crispy and done.
• Garnish with mint leaves and sprinkle lemon juice on the top.