Ingredients:

• Mutton liver pieces – 500 g
• Oil – 8 tbsps
• Jeera – 1/2 tsp
• Tejpatta (Bay leaves) – 2
• Dried red chilly – 2
• For garam masala:
• Cloves – 4
• Bari elaichi – 1
• Small elaichi – 2
• Daalchini (cinnamon ) – 1 inch thin strip
• Onion – 2 (medium size)
• Ginger-garlic paste – 1 heaped tbsp
• Chopped Dhania patta – 1 tbsp
• Tomato – 1 medium (chopped)
• For powdered masala:
• Haldi powder- 1/2 tsp
• Jeera powder – 1 tsp
• Dhania powder – 1 tsp
• Red chilly powder – 1 tsp
• Garam Masala powder – 1/2 tsp
• Tandoori masala powder – 1 tsp (optional)
• Salt to taste
• Desi ghee- 1 tbsp

Method:

1. Wash the mutton liver thoroughly.
2. Heat oil in a non-stick kadai. Put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala and onion. Saute for sometime over medium flame for 2 mins.
4. Add ginger-garlic paste and saute everything for 2 mins.
5. Add powdered masalas (except garam masala powder), mutton liver, salt and tomato. Saute for 3 mins.
6. Cover the kadai with a lid and let the mutton liver cook for 5 mins on slow flame.
7. Open the vessel. Saute and put garam masala powder.
8. Cover the lid.
9. Allow to cook for 5 mins on slow flame.
10. Garnish with chopped dhania patta.
11. Serve warm with hot puris, parathas or roti.

Recipe courtesy of Mohita Prasad