Kashmiri Liver

Kashmiri Liver

A tangy dry dish of mutton liver

Ingredients

Mutton liver ½ kg.

Onions finely chopped (medium size) 5 nos.

Tomatoes (small size) 2 nos.

Coriander leaves, chopped As required

Red chilies 6 nos.

Cloves 2 nos.

Cinnamon 2 sticks

Peppercorns ½ tsp.

Coriander seeds ½ tsp.

Jeera ¼ tsp.

Ginger Small piece

Garlic 10 flakes

Ghee 2 tbsps.

Salt To taste

Method

1.Cut the liver into small cubes.

2.Grind to a paste with a little water the remaining ingredients except the liver, onions, tomatoes & coriander leaves and keep the paste aside.

3.Fry the onions well in the ghee.

4.Then add the liver cubes, ground masala and salt.

5.Stir continuously till the liver is done.

6.Garnish with tomato slices and coriander leaves.