Bhugal Teewan

Name: Bhugal Teewan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g lamb liver (cleaned, membrane removed, cut into bite-sized pieces); 3 tbsp mustard oil; 1 pcs bay leaf; 6 pcs black peppercorns; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 3 pcs onion (medium, finely sliced); 1 inch ginger (ground into a paste); 4 pcs garlic (cloves, ground into a paste); 2 tsp fennel powder; 1 tsp dry ginger powder; 2 tsp Kashmiri red chili powder; 1 pinch turmeric powder; 125 ml water; 0.25 tsp salt; 2 tbsp fresh coriander (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A robust and aromatic Kashmiri-style lamb liver curry where the liver is cooked gently and absorbs the deep, earthy flavours of ginger, fennel, and Kashmiri red chili. This dry curry has a lingering warmth and is traditionally enjoyed with steamed rice or kashmiri breads.

PREP

15m

COOK

35m

SERVES

1 KATORI

432 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the liver and aromatics.
1.Clean the lamb liver thoroughly, removing any membrane or sinew.
2.Cut the liver into uniform bite-sized cubes.
3.Finely slice the onions and grind the ginger and garlic into a paste.
TIPPat the liver cubes dry with a kitchen towel before cooking to help them brown better.
fry · ~3 min
Sear the liver pieces.
1.Heat 1 tablespoon of mustard oil in a heavy-bottomed pan over high heat until it reaches its smoking point, then reduce the heat to medium.
2.Add the liver pieces in a single layer and sear for 2 minutes, turning once, until they change color.
3.Remove the liver from the pan immediately and set aside on a plate.
TIPDo not overcook the liver at this stage; it should be just sealed on the outside. Overcooking makes it tough.
saute · ~15 min
Caramelize the onions.
1.Add the remaining 2 tablespoons of mustard oil to the same pan.
2.Add the bay leaf, black peppercorns, green cardamom, and cloves. Sauté for 30 seconds until fragrant.
3.Add the sliced onions and fry over medium-low heat, stirring often, until deep golden brown (about 12-15 minutes).
TIPA pinch of salt added to the onions at the start helps them release moisture and caramelize faster.
saute · ~2 min
Cook the spice base.
1.Add the ginger-garlic paste to the browned onions and sauté for 1 minute until the raw smell disappears.
2.Turn the heat to low. Add the fennel powder, dry ginger powder, Kashmiri red chili powder, turmeric powder, and salt.
3.Mix well and cook for 30 seconds, ensuring the spices do not burn.
simmer
Cook the liver in the masala.
1.Add the seared liver pieces to the pan along with the water.
2.Stir gently to coat the liver with the spice mixture.
3.Bring to a simmer, then cover the pan with a tight-fitting lid.
simmer · ~18 min
Finish cooking until dry.
1.Cook on the lowest possible heat for 15-18 minutes, stirring once halfway through.
2.Remove the lid. If any water remains, increase the heat and stir-fry until the oil separates and the curry is completely dry.
TIPThe dish is ready when the liver is tender, the spices cling to the pieces, and a glossy sheen of oil is visible on the surface.
garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, sprinkle with chopped cilantro, and serve immediately with steamed rice, paratha, or crusty bread.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat liver dry before searing to achieve better browning and texture.
2
Don't skip the smoking point of mustard oil: it tames the bitterness and adds depth.
3
Sear the liver just until the colour changes; overcooking now makes it rubbery later.
4
Slice onions evenly and fry low and slow for a rich, caramelized masala base.
5
Cook the finished curry on low heat so the liver stays tender, not tough.
6
Make-ahead: the curry tastes even better the next day as flavours meld; reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

mutton liver version

Mutton liver version

Replace lamb liver with mutton liver (goat liver) for a firmer, more intense flavour; adjust cooking time slightly as mutton liver may need 2-3 extra minutes.

no onion garlic (jain)

No-onion garlic (jain)

Skip onion, ginger, and garlic. Add a pinch of asafoetida (hing) while tempering the oil and increase fennel powder to 3 tsp for a milder, aromatic flavour suitable for Jain dietary practices.

low oil

Low-oil

Reduce mustard oil to 1.5 tbsp total: use one for searing and the rest for tempering. The dish stays flavourful but lighter, ideal for calorie-conscious cooks.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron

Lamb liver is one of the best natural sources of heme iron, which is easily absorbed by the body and helps prevent anaemia.

✓

High in Vitamin A

Liver provides a concentrated amount of vitamin A, essential for healthy vision, immune function, and skin health.

✓

Natural Warming Spices

Ginger, fennel, and black pepper in this dish support digestion and have anti-inflammatory properties, in line with Kashmiri culinary traditions.

QUESTIONS?

Frequently asked questions

Liver becomes tough if it is overcooked, especially during the searing step. Sear just 2 minutes until colour changes, then cook gently on low heat for the remaining time.

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