:: Recipe & Ingredients (Serves 2)
1/2 kg Mutton Liver chopped into bite sized pieces
3-4 medium sized Onions finely chopped
4 medium sized Tomatoes finely chopped
4-5 cloves of Garlic finely chopped
Equivalent amount of Ginger finely chopped
2-3 Green Chilies finely chopped
2 Bay Leaves
2-3 dried Red Chilies
Fresh Coriander for garnish
:: Dry spices
Coriander powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Red Chili powder 1/2 teaspoon
Garam Masala 1/2 teaspoon
Salt to taste and Mustard Oil for cooking
:: Cooking Process
Heat the mustard oil till it smokes up a bit. (You could use any cooking oil, however the after taste of mustard oil just does wonders to Indian style of cooking!)
Once the oil is cooked add the bay leaves and dried red chilies.. As the chilies start to pop add the onions and saute till they brown up.. they should take 4-5 minutes on medium flame.
Once the onions go golden, add the garlic, ginger and green chilies and continue to saute the mixture for a few minutes more.. As the garlic starts to cook up and dehydrate, add the tomatoes and mix well.
At this point increase the flame to high and let the tomatoes sweat up and release their juices.. continue stirring the masala mixture for a couple of minutes and once the masala seems to be coming together, add the dry spices, mix well and continue stirring.
Keep cooking the Masala mixture well and mash it into a smooth consistency as you go along. The essence of this dish is the masala itself and therefore it needs to be cooked well till it turns dark brown in color and starts to release oil. I usually give the masala a good 15 minutes on low / medium flame.
Once you think your masala is done, add the liver pieces and at this point increase the flame to high and while mixing everything together well, keep stirring for all the liver to be well coated in the masala.
Keep the cooking/stirring process for about 15-20 minutes on low/medium heat or till the liver is cooked well. I usually like my liver medium to well done. You can adjust the cook time accordingly to your taste preference.
Once done garnish the liver masala with fresh coriander. Serve hot with Roti / Bread / Rice and salad! Enjoy!
If you try this recipe out, please share your experience and/or feedback.
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