Masala Liver

Name: Masala Liver
Ingredients: 1 pound Liver (Lamb or Goat) (Originally 'one liver'. Quantity estimated for a standard recipe.); 1 pound Onions (Originally 'half a seer'. Converted to approx 1 lb (approx 3-4 medium onions).); 1 cup Ghee (Originally 'quarter seer'. Converted to approx 1 cup (approx 225g).); 1 tablespoon Ginger-Garlic Paste (Part of the 'masala' referenced in the text. Quantity estimated.); 2 whole Green Chilies (Part of the 'masala' referenced in the text. Quantity estimated.); 1/2 teaspoon Turmeric powder (Part of the 'masala' referenced in the text. Quantity estimated.); 2 teaspoons Coriander-Cumin powder (Dhana Jeera) (Part of the 'masala' referenced in the text. Quantity estimated.); 1 teaspoon Garam Masala (Part of the 'masala' referenced in the text. Quantity estimated.); 1 teaspoon Salt (Originally 'one small flat spoon'.); 1 cup Water (Originally 'quarter seer'. Converted to approx 1 cup.)

This traditional Parsi-style liver curry features tender chunks of liver simmered in a rich, caramelized onion gravy. Finely sliced onions are fried in ghee until golden red, then combined with a robust blend of aromatic spices to create a deep, savory base. The dish is slow-cooked until the ghee separates, resulting in a luscious, thick sauce that pairs perfectly with fresh rotis or crusty bread.

Ingredients

1 pound Liver (Lamb or Goat) (Originally 'one liver'. Quantity estimated for a standard recipe.)
1 pound Onions (Originally 'half a seer'. Converted to approx 1 lb (approx 3-4 medium onions).)
1 cup Ghee (Originally 'quarter seer'. Converted to approx 1 cup (approx 225g).)
1 tablespoon Ginger-Garlic Paste (Part of the 'masala' referenced in the text. Quantity estimated.)
2 whole Green Chilies (Part of the 'masala' referenced in the text. Quantity estimated.)
1/2 teaspoon Turmeric powder (Part of the 'masala' referenced in the text. Quantity estimated.)
2 teaspoons Coriander-Cumin powder (Dhana Jeera) (Part of the 'masala' referenced in the text. Quantity estimated.)
1 teaspoon Garam Masala (Part of the 'masala' referenced in the text. Quantity estimated.)
1 teaspoon Salt (Originally 'one small flat spoon'.)
1 cup Water (Originally 'quarter seer'. Converted to approx 1 cup.)

Instructions

1Clean the liver thoroughly. Boil it in water until firm (par-cooked), then drain and cut into bite-sized pieces.
2Peel the onions and slice them very finely, resembling thin vermicelli (sev). Grind the ginger, garlic, chilies, and dry spices into a paste (masala).
3Heat the ghee in a heavy-bottomed pan. Add the sliced onions and fry them until they turn a deep red/golden brown color.
4Add the ground masala paste to the fried onions and roast (bhunj) briefly until aromatic. Add the boiled liver pieces and mix well with a spoon. Add the salt, cover the pan, and let it sizzle for a few minutes.
5Pour in the water and place the pan over low heat (embers). Simmer gently until the water reduces and the ghee separates and rises to the surface. Remove from heat and serve.