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.
