Mutton Liver Fry with Bajra Roti Bites

Instructions

1. 1

   Prepare the Liver: Thoroughly wash the mutton liver under cold running water. Trim and discard any membranes or tough sinew. Cut into uniform, bite-sized pieces (about 1-inch). Pat the pieces completely dry with paper towels; this is crucial for a good sear.

2. 2

   Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

3. 3

   Cook the Masala: Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture.

4. 4

   Cook the Mutton Liver: Add the prepared liver pieces to the pan. Stir gently to coat them evenly with the masala. Increase the heat to medium-high and cook for 8-10 minutes, stirring frequently. The liver will release water first; continue cooking until the water evaporates and the masala clings to the liver pieces. Do not overcook.

5. 5

   Garnish and Serve: Once the liver is tender and cooked through (it should not be rubbery), sprinkle the garam masala and fresh lemon juice (if using). Give it a final stir. Garnish generously with chopped coriander leaves. Let it rest for 2-3 minutes before serving hot with roti, naan, or as a side dish.