Bhuna Maete

(Sauteed Mutton Liver)

Serving Size: 4 persons

Ingredients:

Goat liver/Maete - 800 grams

Potato - 2 medium, cut into cubes

Onion - 1 small, grated

            - 2 medium, quartered

Ginger - 2 inch, grated

Garlic - 2 pods, grated

Doi/Curd - 3 tbsp, heaped

Jeera/Cumin Powder - 1/2 tsp

Dhaniya/Coriander powder - 2 tsp

Lonka guro/Chilly Powder - 1 tsp

Deghi/Kashmiri Mirch - 1 tsp

Green Chillies - 6, sliced

Cinnamon - 1 inch

Cardamom - 5

Cloves - 5

Salt - To taste

Mustard - 2 tbsp

Ghee - 1 tbsp

Preparation:

1. Beat the curd with jeera powder and keep aside.

Cooking procedure:

1. Heat oil and ghee in a kadhai. Add cinnamon, cardamom, and cloves and fry for 30 seconds.

2. Add the grated onion. ginger, and garlic. Fry on low-medium heat for 2-3 minutes.

3. Add the liver pieces, mix well, and fry on high heat for 2-3 minutes.

4. Add potatoes, quartered onions and green chillies. Then add chilly powder, deghi mirch, dhaniya powder, and fry for 6 minutes on medium-low heat with constant stirring.

5. Add the beaten doi (curd), mix, and turn heat to low. Cover on cook on low heat until potatoes are cooked through (about 20 minutes). Check to make sure the masala is not charred.

6. Uncover and cook to dryness. Gravy is dry for this preparation.

7. Garnish with few long slices of ginger, 3 slit green chillies, and 2 tbsp coriander leaves.

Serving Suggestion: