Ingredients: - 500 grams mutton, 4 big onions, 4 tomatoes, 100 grams curd, 2 bay leaves, 3 black cardamoms, 3 green cardamoms, 3 cloves, 1 inch cinnamon, ½ tablespoon cumin seeds, 1 tablespoon ginger garlic paste, ½ tablespoon chopped coriander leaves, ½ tablespoon chopped green chillies, oil for frying and salt to taste.

Preparation time : - 30 minutes     Serves : - 2






Ingredients : - 500 grams liver, 1 big onion, 1 tomato, pepper to taste, ¼ teaspoon turmeric, 1 tablespoon cumin seeds, 2 tablespoons ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Cut the liver into cubes and wash them well. Put the cubes in a big bowl. Sprinkle pepper powder, cumin seeds powdered, turmeric and salt and mix it all up. Let it marinate for a while. Take a frying pan and heat up the ghee (clarified butter). When the ghee begins bubbling add the onions and sauté till golden brown. Put in the tomatoes and fry till the oil begins leaving the edge of the pan and the tomato becomes pulp. Drop in the marinated liver and sauté regularly till the liver is cooked. Try not to add water as liver tends to give out water too. If required add a spoon water at a time and keep frying. Remove from flame and garnish with chopped onions and serve.



Ingredients : - 500 grams liver, 10 garlic flakes, 2 teaspoons sliced ginger, 2 onions, 2 cardamoms, 3 cloves, 1 inch cinnamon, 1 pinch turmeric powder, ½ teaspoon red chilly powder, 1 teaspoon mustard, 1 tablespoon vinegar, ½ teaspoon pepper powder, 1 tablespoon coriander powder, ¼ cup oil and salt to taste.

Preparation time : - 20 minutes     Serves : - 2

HOW TO PREPARE : - Wash the liver nicely and then steam the liver for ten minutes. Slice the liver into thin pieces about an inch in length. Now take a blender and add the coriander powder, turmeric powder, cinnamon, cloves and cardamom and add a little water and make a fine paste. Now take a pan and heat some oil in it. When the oil is very hot add the mustard and let them crackle. Then put in the finely sliced onions and sauté till golden brown. Add the sliced ginger too. Crush the garlic flakes nicely and add that to the mixture. Now add the freshly ground paste and mix it all up. Sauté till the oil begins to leave the edges of the pan. Put in the liver slices and add vinegar and salt to taste. Sprinkle pepper powder and sauté till the gravy reaches your desired level of thickness. Remove from flame and serve with rotis or rice.