Tcharvan with Steamed Basmati Rice

Instructions

1. 1

   Prepare Liver and Yogurt Masala

   • Thoroughly clean the mutton liver, cut it into 1-inch cubes, and pat completely dry with paper towels. This is crucial for a good sear.
   • In a medium bowl, whisk the curd until it is smooth and free of lumps. Add the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Mix well to form a smooth, vibrant red paste.
2. 2

   Sear the Liver

   • Place a heavy-bottomed pan or kadai over high heat. Add the mustard oil and heat it until it reaches its smoking point and turns a pale yellow color. This step mellows its pungent flavor.
   • Reduce the heat to medium-high. Carefully add the dried liver pieces to the hot oil, ensuring not to overcrowd the pan.
   • Shallow-fry for 3-4 minutes, turning occasionally, until all sides are lightly browned. The inside should still be pink.
   • Using a slotted spoon, remove the seared liver from the pan and set it aside. Do not overcook.
3. 3

   Temper Whole Spices

   • In the same oil, reduce the heat to low. Add the whole spices: cloves, slightly crushed green and black cardamom pods, and the cinnamon stick.
   • Sauté for about 45 seconds until they release their aroma.
   • Add the asafoetida and stir for another 10 seconds.
4. 4

   Cook the Yogurt Gravy

   • Keeping the heat on the lowest setting, slowly pour the prepared yogurt-spice mixture into the pan.
   • Begin stirring immediately and continuously for 3-4 minutes. This is the most important step to prevent the yogurt from curdling.
   • Once the mixture is stable, increase the heat to medium-low and cook for another 4-5 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
5. 5

   Simmer the Tcharvan

   • Return the seared liver pieces to the pan. Gently stir to coat them evenly with the gravy.
   • Pour in 1.5 cups of water and add salt to taste. Stir well to combine.
   • Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. The liver should be cooked through but remain tender, and the gravy will be thin and aromatic.
6. 6

   Garnish and Serve

   • Turn off the heat. Drizzle the optional ghee over the curry for added richness and aroma.
   • Let the Tcharvan rest, covered, for at least 5 minutes to allow the flavors to deepen.
   • Serve hot, traditionally with steamed white rice.