Recipe: Hitesh's Dill Mutton Liver

Hitesh Harisinghani presents a sumptuous weekend special.
Unusually, he fries up marinated mutton liver with onions, sua/shepu, chillies, garlic, ginger, for a starter or a main course dish -- it pairs beautifully with either rice or roti.

Ingredients

• 250 gm mutton liver, diced
• 3 tbsp ghee or oil
• 1 tbsp yoghurt
• Salt to taste, about 1½ tsp

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• Salt to taste, about 1½ tsp
• 1 tsp garam masala
• 1 tsp black pepper powder

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• 2 onions, sliced
• 2 tomatoes, sliced
• 3 tsp coriander powder

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• 1 inch ginger
• 3-4 green chillies
• 7-8 pods garlic cloves

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• 1 tsp jeera or cumin seeds
• 1 tsp red chilly powder
• ½ lime

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• Handful sua or shepu or dill leaves, chopped
• Handful fresh green dhania or coriander leaves or cilantro, chopped
• 1 tsp haldi or turmeric powder
• Water

Method

• Marinate the liver with the yoghurt, salt, turmeric powder, lemon juice and keep aside for 30 minutes.
• In a mixer, make a coarse paste of the ginger, garlic, green chillies.

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• In a pressure cooker, heat the ghee/oil over medium heat.
  Add the cumin seeds and let sizzle.
  Then add the onions, ginger-garlic-chilly paste and mix well.

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• Add the tomatoes, salt, red chilly powder, coriander powder, turmeric powder, garam masala, pepper powder
  Mix well.

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• Add the marinated liver, dill, coriander and mix well.
  Add ½ cup water.

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• Pressure cook for 3-4 whistles over medium heat.
• Take off heat and serve hot with steamed rice or rotis; Serves 2-3.