Mete Peyajkoli (Stir-fried Goat Liver with Onion Stalks)
Mete Peyajkoli. A delicious pairing of mutton liver with onion greens. Fuss-free and earthy. Loads of peppercorn. An overdose of shallots that pacifies the manic heat. Just a whiff of spices. This is food heaven.
Ingredients
- 250 g mutton liver or mete cut into bite size pieces
- 2 cups peyajkoli / green onion stalks cut into 1.5” pieces
- 15-10 shallots
- 4 tbsp onions coarsely ground
- 1/2 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 2 tbsp black pepper powder freshly ground
- 1 tsp black pepper corns
- 1/2 tsp lemon juice
- 1/4 cup mustard oil
- salt to taste
Instructions
- Marinate the mutton liver with 1 tbsp ground onions, garlic paste, ginger paste, lemon juice, 1 tsp black pepper powder, ½ tbsp mustard oil, a little salt and a pinch of turmeric powder. Keep aside for an hour or so.
- Add the remaining mustard oil to the pan, fry baby pota
- Add the remaining mustard oil to the pan, when smoking hot, throw in the black peppercorn and shallots. Fry till the shallots turn light brown.
- Add the remaining ground onions, fry till the raw smell of onions is no longer there.
- Throw in the onion stalks, sprinkle in the black pepper powder, turmeric powder and salt.
- Cook over a medium flame for 5-7 minutes till the water released by the stalks has almost evaporated.
- Now add the marinated mutton liver along with the marinade. Continue cooking till the liver changes colour to just a hint of an opaque brown. If the masala is getting a wee bit too dry or the spices are beginning to char, feel free to add a splash of water.
- Cook for another 2-3 minutes. You would not want to overcook the liver for sure ?
- Adjust seasonings, feel free to add some freshly ground black pepper if you would like more heat. Or another squeeze of lemon.