Ingredients:
1: kaleji (liver) 2kg sheep
2: onions 2 enormous (finely hacked)
3: green chillie 5 (projectile chillie hacked)
4: new ginger 2inch piece (julian cut)
5: fenugreek leaves (qasuri methi) 3 tbs
6: new coriander (dhania) 1/2 bundle
7: tomatoes 4 enormous ( cut)
8: thick yogurt 1cup
9: ginger and garlic glue 2 tbs
10: dark cardamom 2 pieces (moti elaichi)
11: cinnamon stick (dalchinni) 2 inch 1 piece
12: cloves 8 pieces (in length)
13: dark pepper corns (kali mirch) 10 pieces
14: cumin seeds (zeera seeds) 1tbs
15: red chillie powder 1tsp heeped
16: blend zest powder 1tsp (garam masala powder)
17: turmeric powder (haldi) 1/2 tsp
18: salt 1tsp heeped
19: cumin powder (zeera powder) 1 tbs heeped
20: coriander powder (dhania powder) 1 tbs heeped
21: oil or explained margarine (ghee) 1 cup full or as required
Recipe:
1: Heat explained margarine in a dish and add dark pepper corns, cloves,
cumin seeds, cinnamon stick and dark cardamom , along add the onions and ginger and garlic glue blend well and cook till brilliant brown on high fire.
2: When the onions get brilliant earthy colored add the liver and when it transforms it variety cook it on low to medium intensity till all the normal moistuer dries. (try not to cover it by any means, as it gets hard)
3: Once the fluid dries then add red chillie powder, turmeric powder, cumin powder and coriander powder blend it add the tomatoes and cook it till the curry gets thick and the explained spread comes on a superficial level on high fire.
4: When the margarine comes on a superficial level add the yogurt and blend it well and cook it again till the spread comes on a superficial level on medium fire.
5: Once the yogurt dries and the margarine comes on a superficial level add fenugreek leaves, new ginger, green chillies, blend flavor powder and salt blend well and cook it for 2 to 3 minutes on high fire and continue to mix.
6: Now add the new coriander blend and serve hot with roti or naan.
