BHOONI KALEJI...

Or sautéed foie d'agneau (lamb's liver).

I bought Dharamjit Singh's Penguin "Indian Cookery" in 1975 & have been using this recipe ever since. It's Beautifully simple - incredibly quick & utterly delicious. Waiting for the butter to start smoking is imperative!

See extra... And if you have any left over (unlikely) whatever you do - don't try reheating in in a microwave, OK?

Just get some new butter to smoke & give it a mini-blast :o)