A lip smacking masala flavoured with Indian spices. It can be served with roti, naan , rice and dal.
Ingredients:
Goat/Lamb Liver pieces – 250 gms
Onion – 2 big (sliced)
Coriander leaves – 3 – 4 sprigs
Ginger and Garlic paste – 1 tbsp
Mint leaves – 3 sprigs
Grated coconut – 1/2 cup
Cinnamon – 1/2 inch piece
Cardamom -1
Cloves – 2
Saunf/Aniseed – 3/4 tsp
Red chillie powder – 2 tsps
Coriander powder – 3 tsps
Turmeric powder – 3/4 tsp
Water – 1 1/2 cups
Salt- to taste
Oil – 2 tbsp
Preparation:
Dry roast the cloves, cardamom, cinnamon and saunf and keep aside.
Grind the cloves, cardamom, cinnamon and saunf and keep it aside. Then, add the grated coconut and grind it to a fine paste.
Wash the chopped liver thoroughly and keep it aside.
In a pressure cooker, add the chopped liver, red chillie powder, coriander powder, turmeric powder, ginger garlic paste and salt. Add 1 1/2 cups of water and cook it . After the first whistle, lower the flame and cook it for about 15-20 minutes on medium-low flame or for about 4 to 5 whistles. Open and check if the liver has been cooked well.
Meanwhile, take a kadai or pan. Add oil and heat it. Add the sliced onions and saute until it turns slighty brown. Add the chopped coriander leaves and mint leaves and saute for another 2 -3 minutes. Now, add the cooked liver into the kadai/pan and saute well until the mixture is semi-dry and the water has been evaporated.
Add the ground coconut mixture to it and saute again for another 5 minutes.
Meal Haven 