Mutton Liver Masala

Instructions

1. 1

   Prepare the Liver

   • Rinse the mutton liver pieces thoroughly under cold running water.
   • Carefully remove any thin membrane or sinew attached to the liver.
   • Cut the liver into uniform 1-inch bite-sized pieces and pat them completely dry with paper towels. Set aside.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: cumin seeds, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant and sizzle.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
3. 3

   Build the Masala Base

   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the tomato puree, followed by the powdered spices: turmeric, red chili, coriander, and cumin powder. Mix well.
   • Cook this masala on medium-low heat for 5-7 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
4. 4

   Cook the Mutton Liver

   • Increase the heat to high and add the prepared liver pieces to the pan. Sauté for 3-4 minutes, stirring continuously, to sear the outside of the liver. This step helps lock in the juices.
   • Reduce the heat to medium-low. Add 120 ml (1/2 cup) of water and salt. Stir everything together.
   • Cover the pan and let it simmer for 10-12 minutes. The liver should be cooked through but remain tender. Do not overcook, as it will become tough.
5. 5

   Garnish and Serve

   • Turn off the heat. Stir in the garam masala and black pepper powder for a final burst of flavor.
   • Garnish with freshly chopped coriander leaves and a squeeze of lemon juice.
   • Let the dish rest for 5 minutes before serving. This allows the flavors to meld beautifully. Serve hot with roti, naan, or steamed rice.