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Jun 13, 2011 03:43 PM

Goat liver

I bought some goat liver from an Indian grocery. Any suggestions on how to prepare it? The few recipes I find on line are clearly Indian in style. Sounds like I could prepare it like lamb liver, though apparently it is more strongly flavored. So far I've sliced it, and am letting it soak in water for a few hours.

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  1. Hi paulj. I saw this post yesterday, but hesitated to answer because it seems that you didn't want a South Asian recipe, and I've only ever prepared goat liver desi style as typical kaleji fry in a very dry masala. I'm just curious about what you ended up doing with it and how you liked it. The taste is too gamey for me (I don't like any liver except for foie gras, anyway) and I usually only make it for other people who like it, i.e. my husband. My in-laws actually serve goat liver with puris along with bhaji ( a la puri-bhaji) and semolina halwa for brunch/breakfast when guests come.

    1 Reply
    1. re: luckyfatima

      I ended up making a curry, or at least something along that style, with plenty of onion, garlic, ginger, cilantro, some coconut (dried and milk), etc. My wife commented more on the 'density' than the gaminess.

    2. I have no experience with goat liver, but I will put in my 2 cents anyway. If the liver is stronger flavored than liver from other sources, you may be able to temper it by marinating it in buttermilk.

      Access the following...

      1. My friend's dad makes a ridiculously bangin' goat offal curry - liver, heart, brains, lungs, whatever's left out of the goat. I don't think the recipe even matters, offal meats just go so well with any generic curry recipe.

        1. I am over a year late but I shall offer my two cents worth anyway. One of those who commented said that goat liver was too gamey for their taste but I have found just the opposite to be true. I have only had liver from young goats so maybe that has made the difference. Goat liver is about the mildest of all the livers I have ever eaten and I have eaten a wide variety. Beef liver is about the strongest flavored I have ever tried.

          I like my goat liver seasoned with salt and pepper only, lightly dredged in flour, then sauteed in olive oil but left rare. Wash it down with a good dry red wine and enjoy.