KASHMIRI LIVER

A tangy dry dish of mutton liver.
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.