Mutton liver curry

MUTTON LIVER CURRY

Mutton Liver Curry

Ingredients:

Mutton liver - 2 lbs, cleaned and washed

Potato - 450 g (about 3 medium), cut into 1" cubes

Onion - 200-250 g (2 medium), finely sliced

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Tomato - 100 g (1 large), finely sliced

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 -1 tsp (depending on desired heat)

Coriander powder - 2 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/4 tsp

Salt - To taste

Ghee - 1 tsp

Bay leaves - 1

Cinnamon - 1 inch stick

Green cardamom - 2

Cloves - 3

Cilantro/Coriander leaves/Dhonepata - 2 tbsp, chopped

White Oil - 4 tbsp

Mustard Oil - 2 tbsp

Water - 1/4 cup

Preparing:

Make a masala paste in 2 tbsp water with turmeric, chilli powder, cumin powder, and coriander powder.

Cooking procedure:

1. Heat 4 tbsp oil in a kadhai.
2. Fry potatoes for 5 min and keep aside.
3. To the remaining oil add 2 tbsp mustard oil and heat.
4. Add bay leaf, cinnamon, cardamom, and cloves. Fry for 30 sec.
5. Set heat to medium high and add onions. Fry for 2 min.
6. Add ginger and garlic and fry for 4 min.
7. Add liver and mix. Fry for 3 min.
8. Add masala paste and fry for 3 min.
9. Add tomato, salt and fry for 3 min.
10. Add fried potatoes and mix well. Fry for 4 min.
11. Add 1/4 cup water. Cover and cook for 8 min or till potatoes are done.
12. Remove cover, add ghee and remove from heat.
13. Sprinkle garam masala powder and cilantro/coriander leaves.

Serving Suggestions:

Serve with white rice.