Kaleji Fry (Liver Fry)

Ingredients

• 2 lbs Mutton liver (chopped into cubes)
• 3 large Onions (cut into long slices)
• 1 bay leaf
• 3 cloves
• 1 masala (brown) elaichi
• 1/2 inch stick cinnamon
• 2 (crushed) peppercorns
• 2 tbsp oil
• 1 pinch asafoetida (hing)
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Marinade

• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 2 tsp salt
• 1 pinch asafoetida
• 1 tbsp oil
• 1/2 tsp garam masala powder
• 1 small onion + 1 tblsp dhania (coriander) seeds + 1 tblsp saunf (fennel seeds) ground to a paste with 2 tbsp water
• 2 tbsp lemon juice

Procedure

1. Wash the chopped liver, mix all the ingredients for the marinade and add them to the liver. Let this marinate for atleast an hour.
2. Heat 2 tblsp oil in a pan, add the bay leaf, cloves, masala elaichi, cinnamon, and crushed peppercorns. Fry for a minute.
3. Add a pinch of asafoetida, fry till it turns brown (this will happen in less than a minute, so be careful not to burn it).
4. Add the chopped onions; fry them till they turn golden brown.
5. Keeping the flame high, add the marinated liver pieces, sauté them for 5 minutes.
6. Add the rest of the marinade along with half a cup of water, mix well. Cover and cook for about 15 minutes, till the liver is cooked thoroughly and the preparation is dry. Adjust the salt and chilly powder to your preference.
7. Add the chopped coriander, serve garnished with onion and lemon wedges.