Now, this is a dish which my mother learnt from one of the cooks who used to cook at home and also cooked during the “bada – khana” that was held in the Regiment once in a while. This was usually served as a “snack” item along with drinks. 

Mutton Liver – 250 gms (you can also use half liver and half kidney) 

Onion – 2 large – chopped finely 

Salt – to taste 

Pepper powder – 1 tsp 

Ginger – 1 ½ inch -chopped fine 

Garlic – 6 pcs – chopped fine 

Turmeric powder – ½ tsp 

Lemon juice of 1 lemon 

Green chillies – 2 – chopped fine 

Potatoes – 2 large – chopped into large bite sized pieces 

Oil 

Masala powder 

Whole jeera – 1 tsp 

Dry red chilli – 1 large (or more if you like it spicy) 

Tejpatta – 1 

Small elaichi (cardamom) – 3 

Roast the above in tawa and powder and keep aside 

Procedure 

Boil water in a pan with some salt. When it starts boiling, add the liver and for boil for 7-10 minutes (till the skin starts coming off). Cool, and remove the thin white skin from the liver (and kidney). Chop in bite size pieces. 

Add 2 tbsp of oil in a kadai. Fry the liver pieces lightly and keep aside (don’t boil or fry too much as otherwise the liver will become hard). Add 1 tbsp oil in a kadai. Once it heats up, add the diced potatoes and fry lightly. Lower the flame, add some salt and fry till the potatoes soften. Remove from pan. 

Add 1 tbsp oil in a pan and add the chopped onion, garlic, ginger and chilli. Fry till the onion turns pink and the chopped ingredients have become soft. Then add the liver and potatoes and fry well for 5 minutes. Turn the mixture once in a while so that it does not stick to the bottom of the pan. Add the masala powder, pepper powder and the lemon juice. Mix well and remove and serve immediately.  

This goes well with Paratha and dal too.