Cut the lamb liver into medium sized pieces. Wash well and drain completely.
Apply salt, turmeric powder, red chilly powder and two spoons of oil to the liver pieces and leave for marination.
Take all the ingredients for preparing spicy paste into a blending jar and grind into fine paste.
To a deep bottomed pan, add oil and heat. Add the liver pieces and fry for five minutes. Add all the other ingredients except coriander leaves and mix well. Add the spicy paste also and add some more salt to balance the new additions. Mix thoroughly and fry till oil shows up.
Add one cup of water, mix well and allow to simmer on low flame till the cooking is done. Go on stirring until the gravy is almost dried up and the liver pieces are fried well.
Top the liver fry with finely chopped coriander leaves and serve hot. Excellent with rice and chappatis.