Posted By , On 23 December 2011
By Gargi RaychakrabortyQuantity: 500 gms -Serves: 4-5
Notes - Since its a semi semi dry dish, it can go very well with phulkas. If rice is on menu, then do keep Dal or any other gravy item along with it.
- Cut the mutton liver in 1inch size (square/ triangle) along with potatoes.
Ideally one should take 4 -5 medium sized potatoes for this quantity of liver.
- If you have same shape for both it looks uniform according to me.
- Marinade mutton liver with ginger, garlic,1 lime juice, jeera,
dhania powder and salt for at least 1.5- 2 hours.
- Soak the potatoes and keep aside for 30 mins.
- In a wok / deep pan, add 2 tbsp oil (vegetable or olive oil)
- Light fry the potatoes, keep aside
- Add 2 tbsp oil and add finely chopped onions and saute till they
turn golden brown
- Add sugar, caramelize it (you may also skip this part)
- Add dry red chilies (4-5), bay leaf (1 big) , elaichi (4-5), clove
(2) and cinnamon stick (2 medium size).
- Add little ginger and garlic paste
- Add little red chili powder, jeera powder and dhaniya powder
- Keep stirring this mix for 2 minutes
- Add liver, stir continuously till oil separates
- Add 2 cups water and salt to taste
- Cover and cook in medium flame for about 10 minutes
- Add the potatoes and little sugar
- Once cooked, sprinkle garam masala powder and 1 spoon ghee
You can garnish it with dhaniya leaves if you so desire :)
| #1 Comment
|I understand it goes extremely well with a glass of spirited liquid. Mouth watering stuff.
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