Here I have taken a Pakistani recipe for stir-fried liver made in the wok-like karhai and changed it just enough so Westerners, who like their liver softer and pinker than South Asians do, may enjoy it too. If you want the Pakistani recipe, after the liver has browned, cut it crossways into 1-inch squares and add these pieces to the onion sauce when it is ready. Continue to stir and cook on low heat until the liver is done to your satisfaction. Serve with rice and a salad or a green vegetable.
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