Liver is one of these things that you either hate it or love it. For me, depending on the day or how it’s prepared I fall somewhere in the middle (so basically I’m neutral about it). Organ meat can be very delicious if the broth that it’s cooked is flavorful. I’m not too crazy about the taste of liver itself, but soaked in a delicious gravy, it’s well… delicious.

What you need

  • 2lbs of beef liver
  • 3 medium potatoes
  • 4 TBS of epise
  • 1 leek
  • 1 tsp of dried parsley
  • 1 Lime
  • 6 garlic cloves
  • 1tsp of cloves
  • 4 cinamon sticks
  • 4 star anise
  • Adobo
  • 4 TBS of plain whole milk yogurt
  • 1 tsp off salt
  • hot chile threads
  • 1 tsp of cornstarch
  • 2 whole tomatoes
  • 1 large  onion
  • 2 TBS of garam masala
  • 1 TBS of tomato paste
  1. Squeeze the lime juice on the liver, then marinate in epise for at least an hourPhotobucket
  2. In a deep skillet brown liver on both sides. Save browned liver for later.Photobucket
  3. Discards the remnants from the pan, then return the skillet to the stove.
  4. Add 2 TBS of ghee (clarified butter). Cook garlic tomatoes and onions in the ghee for 5 minutes (until tomatoes are softened)Photobucket
  5. Add the garam masala to the mixture. Mix the masala, tomato paste, cinnamon and star anise with the rest of the ingredients. Allow to cook for another 5 minutes.Photobucket
  6. Add 2 cups of water then Season with 1 TBS of adobo (or to taste). Cook for 5 minutes
  7. Mix the cornstarch with the yogurt (this will help prevent the yogurt from curdling).
  8. Remove 1/2 cup of the broth and slowly pour into the yogurt. Make sure you are constantly stirring as you’re mixing the yogurt with the broth. Failing to do so will cause the yogurt to curdle.Photobucket
  9. Slowly, pour the yogurt mixture into the pot (while continuing to stir).Photobucket
  10. Add the chopped potatoes then allow to simmer for 15 minutes to allow all the ingredients to blend together
  11. Return the liver to the pot, cover, then simmer for an additional 45 minutesPhotobucket

To make the Mais Moulin

  1. Finely chop the leek and garlic
  2. In a heated oiled pot, cook chopped leek, garlic, dried parsley and chilly threads, with 1 tsp of salt and 1 TBS of adobo.Photobucket
  3. Cook until the leeks are softened, then add 7 cups of water (the more water you add the creamier the polenta). Bring water to a boil then slowly pour in the mais moulin (while continuing to stir the pot). Make sure to stir vigorously in order to prevent lumps. When cooking mais moulin it’s best to use a wooden spoon.Photobucket
  4. Cover and cook on medium-low heat until all the water has been absorbed.
  5. Transfer the mais moulin to an oven safe dish and bake for 25 minutes.Photobucket
  6. Remove from the oven and allow to cool completely (if the mais moulin is not fully cooled you won’t be able to release it from the pan) Photobucket