Maeter Jhol

(Goat Liver Curry)

Serving: 6 persons

Ingredients:

Goat liver - 2 lbs, cleaned and washed

Potato - 450 g (about 3 medium), cut into 1" cubes

Onion - 200-250 g (2 medium), finely sliced

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Tomato - 100 g (1 large), finely sliced

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 -1 tsp (depending on desired heat)

Coriander powder - 2 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/4 tsp

Salt - To taste

Ghee - 1 tsp

Bay leaves - 1

Cinnamon - 1 inch stick

Green cardamom - 2

Cloves - 3

Cilantro/Coriander leaves/Dhonepata - 2 tbsp, chopped

White Oil - 4 tbsp

Mustard Oil - 2 tbsp

Water - 1/4 cup

The use of mustard oil is optional and may be substituted with desired oil.

Preparing:

1. Make a masala paste in 2 tbsp water with turmeric, chilli powder, cumin powder, and coriander powder.

Cooking procedure:

1. Heat 4 tbsp oil in a kadhai.

2. Fry potatoes for 5 min and keep aside.

3. To the remaining oil add 2 tbsp mustard oil and heat.

4. Add bay leaf, cinnamon, cardamom, and cloves. Fry for 30 sec.

5. Set heat to medium high and add onions. Fry for 2 min.

6. Add ginger and garlic and fry for 4 min.

7. Add liver and mix. Fry for 3 min.

8. Add masala paste and fry for 3 min.

9. Add tomato, salt and fry for 3 min.

10. Add fried potatoes and mix well. Fry for 4 min.

11. Add 1/4 cup water. Cover and cook for 8 min or till potatoes are done.

12. Remove cover, add ghee and remove from heat.

13. Sprinkle garam masala powder and cilantro/coriander leaves.

Serving Suggestions:

Serve with white rice.