Maet'er jhal (Mutton Liver/kaleji Spicy Fry)

This is a very flavourful dish which we often make and my little one is so fond of eating it .Mutton Liver is fried with spices and cooked to tenderness.It is a pure delight for many non-vegetarians.
In Hindi Mutton liver is called Kaleji and in Bengali Maete.Here is the recipe now

Mutton Liver Spicy Fry
Ingredients

Mutton Liver 300-400 gms
2 -3 medium size onions
4-5 garlic pods
½ inch ginger
2 tsp of coriander powder
2-3 tsp of cumin powder
2 tsp of red pepper powder
2 green chilly slit in between (adjust according to your preference for spicy food)
Salt as per taste
1 tsp of sugar
1 tsp of garam masala or you may add in few dalchinci,cloves and loung etc...
½ cup of chopped cilantro/coriander leaves
oil for making the spicy fry approx 3-4 tbs
some potato cubes (optional)






Method
Wash the mutton liver pieces in a little lukewarm water.
Chop all onion,ginger and garlic and coriander leaves. Do not make paste.
liver pieces with 1 tsp of turmeric powder and salt.Set aside for ½ hour.
Now heat oil in a kadai/saucepan
Add chopped ginger and garlic first, stir/fry for 1-2 mints.wait till it turns nice brown.
Then add chopped onions (you may use shallots also if purple onion is not available)
Fry at high for 3-4 mints, till onions turn a nice reddish-brown (in Bengali it will sound like-besh laal kore bhaja),at this time add cubed potatoes,fry them well to perfect brown.

Now add in all the dry spices, cumin, coriander, red pepper powder,garam masala ,salt and sugar and little bit of water. If you think you may mix in a bowl all the dry spices with little bit of water to form a uniform paste ,add this paste to the fried onions/ginger/garlic.
Stir/fry well and then add the marinated mutton liver pieces. Add in green chilly.
Cook covered for 10-15 mints at low,do not over cook otherwise it will turn out rubber like…
Now add in chopped coriander leaves and take out in serving bowl/plate.
Have it with roti/rice whichever you prefer.

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Happy Cooking Friends