Mete Chorchori

In a bowl, combine the mutton liver with salt, ginger paste, garlic paste, coriander powder, red chili powder, turmeric powder, Kashmiri red chili powder, yogurt, and 1 tbsp of mustard oil. Mix thoroughly to coat the meat evenly. ▶ 0:36

Cover the bowl and let it marinate in the refrigerator. ▶ 2:02 60 min

Heat mustard oil in a pan and deep fry the potato chunks until they are golden brown and crisp, then remove and set aside. ▶ 2:29 medium-high

In the same pan, add the bay leaves, dry red chilies, cumin seeds, and whole spices (cardamom, cloves, cinnamon). Sauté for a few seconds until aromatic. ▶ 3:33

Add the chopped onions and sauté until they turn golden brown. ▶ 3:40

Add the marinated mutton liver and the fried potatoes into the pan. Stir well to mix all the ingredients with the spices. ▶ 3:58 medium

Pour in a little water (rinsing the leftover marinade from the bowl) to help with sautéing. Cover and cook. ▶ 4:16 6 min · medium-low

Uncover the pan, stir well, and add the black pepper powder. Mix thoroughly. ▶ 5:14

Cover the pan again and cook until the oil starts separating from the spices. ▶ 5:41 5 min

Stir the curry, then add a large bowl of water and the green chilies. Cover and simmer until the potatoes and liver are completely tender. ▶ 5:47 12 min · medium

Sprinkle the Shahi garam masala powder, mix gently, turn off the heat, and let the dish rest covered before serving. ▶ 7:06 5 min