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Once you add liver to the pan, it cooks very quickly. Depending on how you prefer your liver, you could cook it for a couple of minutes until it is soft and melt in your mouth tender. Turn off the heat and cover the pan. The liver will cook in the residual heat! If you prefer it more on the firmer side, cook it for a few more minutes until it cooks all the way through

​You could used chicken pieces instead of liver to make chicken pepper fry, or even lamb. Just ensure you add the chicken/lamb before you add the ground up masala and cook it on simmer until almost done.

Black pepper has a nice hot strong flavor, adjust the quantity of pepper based on your tolerance to the heat!

Quick Tips

500 gms Mutton/lamb liver (chopped into 1 inch pieces)
1 cup Milk
1 inch Cinnamon stick
3 to 4 Green cardamoms
3 to 4 Cloves
1 Tsp Fennel seeds (saunf)
1 Tsp Whole black peppercorns
20 to 25 Curry leaves
2 medium Onions, sliced thinly
1 Tbsp Garlic, finely chopped
​1 Tbsp Ginger, finely chopped
3 to 4 Green chillies
1/2 Tbsp Turmeric powder
1 Tbsp Freshly ground black pepper powder
1 Tsp Garam masala (optional)
Salt to taste
2 Tbsps, Oil
Coriander leaves, chopped finely for garnish
1/2 Tsp, Kasuri Methi (dried fenugreek leaves)

​Ground masala

1 Tbsp Oil
5 to 6 Curry leaves
3 Small onions sliced finely
1/2 cup Fresh grated coconut (or dried coconut)
1 to 2 Tbsps Freshly ground pepper powder
1 Tsp Coriander powder
1/2 Tsp Garam masala
Deodorizing Liver
Clean the liver pieces under water. Soak the liver pieces in water mixed with half a lime juice for an hour. Wash under cold running water.

​Now soak the liver pieces in milk for another hour. This tenderizes the liver further, also getting rid of any strong smells. Wash off the milk before adding to the pan.  Discard the milk!

For the ground masala
In a pan, heat the oil. On a low to medium heat fry the onion slices, coconut and curry leaves. Sauté on low heat until the coconut turns dark brown. Turn the heat to a minimum and then add the pepper, coriander and garam masala powders. Mix well until the masala is aromatic, taking care of not burning the masalas.

​Turn off the heat. Cool and then grind it to a smooth paste in the food processor. (Do not add water). Set the ground masala aside.

​In a wide heavy bottomed pan, add 2 tbsps of oil. Once hot, add the whole spices (cinnamon, green cardamom, cloves, fennel seeds). Fry until the spices release their flavors.

​Add the curry leaves followed by the ginger and garlic and fry for a couple more minutes. 

​Add the sliced onions, green chillies and sauté on a medium to low heat until the onions are cooked and translucent.

​Check for seasoning and add salt, turmeric powder and mix for a few more minutes.

​Once the mixture is cooked, add the ground up masala and sauté the mixture for a few more minutes.

​Now add your liver pieces and mix well. Liver will start to cook almost instantly. Keep mixing the liver taking care as to not break the pieces.

Once the liver is cooked to your liking (see Quick tips), sprinkle the garam masala, crush and sprinkle the kasuri methi. Garnish with chopped coriander and serve with lemon wedges!

Method

Ingredients

Liver (Kaleji) Pepper fry

Recipes

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