Mete Chorchori with Steamed Basmati Rice

Instructions

1. 1

   Prepare Liver and Potatoes

   • Clean the mutton liver thoroughly under cold running water. Remove any membranes or sinew.
   • Cut the liver into 1-inch bite-sized pieces, pat them completely dry with paper towels, and set aside.
   • Peel the potatoes and cut them into 1-inch cubes, similar in size to the liver pieces.
2. 2

   Fry the Potatoes

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is pungent and lightly smoking. This step is crucial for authentic Bengali flavor.
   • Carefully add the potato cubes. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp on the edges.
   • Using a slotted spoon, remove the fried potatoes and set them aside on a plate.
3. 3

   Sauté Aromatics and Spices

   • In the same oil, lower the heat to medium. Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
   • Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • Add the ginger and garlic paste and cook for 2 minutes, stirring continuously, until the raw smell disappears.
   • Add the chopped tomatoes, slit green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and sugar. Mix well.
   • Cook this masala mixture for 6-8 minutes, stirring frequently, until the tomatoes break down and oil begins to separate at the edges.
4. 4

   Cook the Liver and Potatoes

   • Increase the heat to high and add the mutton liver pieces to the pan. Sauté for 5-7 minutes, stirring constantly, to sear the liver on all sides. This locks in the juices.
   • Return the fried potatoes to the pan. Add 1 cup of hot water and stir everything together gently.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the liver is tender and cooked through. Avoid overcooking.
   • Stir once or twice during simmering to prevent it from sticking to the bottom.
5. 5

   Finish and Garnish

   • Uncover the pan and check if the liver is cooked. It should be firm but not rubbery.
   • Sprinkle the garam masala powder and add the ghee. Stir gently to combine.
   • Cook for another minute without the lid to let the flavors meld.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.