Eating mutton is not just about savouring the delicious meats portions. A popular delicacy among meat-eaters across the globe is the liver. In India, the liver is often marinated and then dry-cooked with spices. The widely savoured goat liver finds itself in various other forms such as gurda kaleji, anda kaleji and keema kaleji, but the classic liver masala remains the most popular. And with good reason.
Cooking the liver masala is very simple, and most of the ingredients required for cooking it are more often than not already present in all Indian kitchens. Right from the garam masala and red chili powder, to the yogurt marinade, all are easily available, making the recipe all the more better. If you’re not exactly a fan of goat meat, you can simply use the same ingredients and instructions to whip up some delicious chicken liver masala as well! Follow this recipe to find out how!
Image: Third Kitchen
Feature Image: Ruchik Randhap