Ingredients:

• lamb liver – 300gms (cut into 3/4 to1 inch cubes)
• Onion – 2 (medium, cut into small pieces)
• Green chillies – 2 (cut vertically into two)
• Red Chilli powder – 1 tsp
• Haldi – 1/8 tsp
• Dhania powder – 1 tsp
• Garam Masala – 1/2 tsp
• Salt
• Ginger Garlic paste – 2 tsp
• Vinegar – 2 tsp
• Oil – 3 tbsp
• Chopped Coriander leaves – 1 tbsp
• Paste of 1 tsp Khus Khus and 1 tbsp of grated Coconut
• Cardamom – 2
• Cinnamon – 1 inch pieces – 2
• Cloves – 3
• Bay Leaf – 1

Method:

1. Wash liver with vinegar-mixed water and a little salt to remove the smell.
2. Heat oil in a kadai.
3. Add cardamom, cloves, bay leaf and cinnamon.
4. Fry for a minute and add liver pieces and fry for 3 to 4 minutes.
5. Do it till it changes color.
6. Remove the pieces on to a plate.
7. In the same khadai add onions, green chilli and fry till the onion turns soft.
8. Add ginger-garlic paste and fry till the raw smell goes.
9. Add haldi, red chilli powder, dhania powder and garam masala powder.
10. Fry for 2 minutes and add khus khus paste and 100 ml of water along with salt.
11. Cook for 2 minutes.
12. Add fried liver pieces.
13. Cover and cook till gravy thickens and oil appears at the edges.
14. Sprinkle chopped coriander.
15. Stir and remove from fire.
16. Serve as side dish.

Recipe courtesy of Uma Devi Ramachandra