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Mutton Liver Masala ( Mete Torkari)

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali., Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Mete or Mutton Liver
  • 1 medium sized Onions red onion
  • 1 Tablespoon Garlic grated or paste
  • 1 Tablespoon Ginger grated or paste
  • 5 grams Ginger cut into thin slices Julienne
  • 1/4 teaspoon Jeera seeds
  • 1 piece Black Cardamom
  • 2 or 3 pieces green / small cardamom
  • 4 pieces cloves
  • 4 Tablespoon Vegetable oil
  • 1 cup Tomatoes, peeled and chopped
  • 1 Teaspoon Coriander powder
  • 1/4 teaspoon Chilli powder
  • 4 pieces Green chillies slit (The spicy chillies)
  • 1 Tablespoon Chopped coriander leaves
  • 1 Tablespoon Ghee
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Salt

Equipment

  • 1 Wok or Pan
  • 1 Knife, Spoons, grater

Method
 

Preparation
  1. Peel and slice Onions
  2. Peel and Grate Garlic and ginger
  3. Peel the skin of the Tomatoes and then cut into chunks
  4. Chop some coriander leaves and slit the green chilies for garnish
  5. Peel the Ginger and Julienne it
  6. Make Garam Masala powder by grinding 1 inch piece of Cinnamon, 3or 4 Green ( small)cardamoms, and 4 cloves. Uses 1/2 teaspoon of this powder.
  7. Wash and cut the Liver into bite sized pieces
How to Make the Mete Torkari/ Curry
  1. Heat a wok, kadai, or pan and add oil.
  2. When the oil is hot, add whole garam masala—black cardamom, green cardamom, cinnamon, cloves—and jeera (cumin seeds). This is the tadka or seasoning.
  3. After a minute, add the sliced onions and stir fry until soft and translucent.
  4. Add the garlic and ginger and sauté until the raw smell of garlic disappears.
  5. Add the tomatoes, salt, coriander powder, and chilli powder. Stir fry for about 3 minutes until the tomatoes become soft.
  6. Add the liver pieces and mix well with the tomatoes and spices.
  7. Lower the heat, cover the wok, and let it cook for 5 minutes. Do not add water.
  8. After 5 minutes, remove the lid and check if the liver pieces can be easily cut with a spoon. Also check the seasoning.
  9. If there is too much water, cook uncovered until almost dry.
  10. Add 1 tablespoon of ghee and garam masala powder.
  11. Transfer to a serving dish and garnish with thinly sliced ginger, slit green chilies, and chopped coriander leaves.
  12. Serve hot with roti or paratha.

Notes

Wash the liver very well
Cut into bite size pieces.