21 July 2024

Recipe by Rafia Mazhar

1 full fresh mutton liver (about 300 g)
2 garlic cloves crushed with skin
1 tsp vinegar
1 tsp ginger crushed
1 tsp garlic crushed
1 tsp crushed coriander seeds
½ tsp roasted ground cumin
½ tsp garam masala
½ tsp black pepper crushed
¾ tsp red chilli flakes
2 tbsp oil
Salt to taste
Chopped green chillies
Chopped coriander
Lemon juice 1 tbsp

• Take a whole mutton liver (outer skin removed) and scrub with 2 cloves of garlic (crushed) under water. You may leave it in the water with the garlic for 5 to 10 minutes
• Pat dry the liver and cut finger tip sized small botis from it. Do not wash after this step
• Mix the liver with the vinegar & all spices except the salt. Leave for 20 to 30 minutes if possible
• On a hot tawa add the oil and liver. While continuously mixing cook the liver for 5 to 7 minutes
• Add the lid on top for the last 2 minutes then remove and mix in the salt, lemon juice, green chillies and coriander
• Serve hot immediately. 

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