A dry spicy curry with goat liver. North Indian masala and curry patta make a nice combination , this is what this goat liver fry taught me.
Goat liver is a regular on my table for supplementing my otherwise low fat and fiber rich food . At least once a week . And i need variety in my food so it is inevitable to keep trying different seasonings and spice mixes...to top it all my cooking needs to be time saving most of the times.
goat liver 300 gm
finely chopped onion 1 cup
finely chopped tomatoes 1 cup
finely chopped curry patta 1 cup tightly packed
ginger garlic and green chillies paste 2 tbsp
cumin seeds 1 tsp
cloves 3-4 nos.
black cardamom 1 no. crushed lightly
cinnamon stick 1 inch piece
everyday curry powder 1 tbsp
(or a powder made with coriander, cumin n peppercorns in 2:1:1 ratio with some bay leaves thrown in)
turmeric powder 2 tsp
salt to taste
mustard oil 1 tbsp
Since everything needs to be chopped really fine , it is better to use a food processor or a chopper gadget , or trust your knife with your fingers...
Heat oil in a kadai and throw in the cumin seeds and whole spices in that order. Immediately add the chopped onion , chopped curry patta and salt and stir fry on high heat for a while . The onion paste should get translucent but not pink or brown.
Add the powder spices , mix well to get them cooked and aromatic.
Now add the tomato paste , mix well and cook for a while . Add the goat liver pieces and keep frying for a couple of minutes. Cover and cook for about 10 minutes . There is enough moisture in onion and tomatoes to cook the liver , but you can sprinkle some water in between to prevent burning the cooking mixture...
Stir fry some more after uncovering the pan , till the liver pieces are done and the spice mix sticks to the pieces well .
Serve hot with chapatis or as a side dish for a full course meal. It makes a nice starter too as many people like the liver pieces all by themselves. My favorite way to have them is with chapatis.