Fried Liver (Recipe 2)

Ingredients

• 1/2 pound Goat liver (tender) (Originally '1/2 ratal'. Choose a small, very tender liver.)
• 2 pounds Onions (Originally '2 sher'. This large quantity creates a thick masala base.)
• 1 tablespoon Ginger paste (Originally '1.5 tola' ginger, crushed.)
• 1 1/2 teaspoons Garlic paste (Originally '3/4 tola' garlic, crushed.)
• 1 cup Fresh coriander (cilantro) (Originally '4 bunches'. Finely chopped.)
• 4 whole Green chilies (Large size, finely chopped.)
• 2 teaspoons Salt (Originally '1 tola'. Adjust to taste.)
• 2 tablespoons Dhana-Jiru (Coriander-Cumin powder) (Heaping spoonfuls.)
• 1 teaspoon Turmeric powder (Originally '0.25 tola plus 5 val'.)
• 1 teaspoon Black pepper powder (Originally '0.25 tola plus 5 val'.)
• 1 cup Ghee (Originally '1/2 sher'. Can substitute with neutral oil.)

Instructions

1. 1Clean the liver by removing any membranes or skin. Wash it thoroughly with cold water. Cut it into very thin slices, and then cut those slices into small square pieces approximately 1/4 inch in size.
2. 2Peel the onions and slice them very finely (julienne), resembling vermicelli. Finely chop the green chilies and fresh coriander leaves. Ensure the ginger and garlic are crushed into a paste.
3. 3In a large bowl, combine the sliced onions, ginger, garlic, chilies, coriander, salt, coriander-cumin powder, turmeric, and black pepper. Add the prepared liver pieces and mix thoroughly to coat. Cover the bowl with a fine cloth and let it marinate for 3 hours.
4. 4Place a large, deep iron skillet (or a heavy-bottomed pan) on the stove over low heat. Add the ghee. Once the ghee is hot, carefully add the entire marinated liver mixture, including any liquids that may have released. Cook slowly, stirring constantly with a small spoon and pressing down frequently.
5. 5Continue cooking on low heat until all the water evaporates. The dish is ready when it begins to sizzle ('tatarine') and the ghee separates clearly from the masala mixture. Remove from heat and serve.