Mete Chorchori
Tender mutton liver slow-cooked to perfection in a spicy, aromatic mustard oil gravy with potatoes.
👩🍳 Process
In a bowl, combine the mutton liver, yogurt, ginger paste, garlic paste, coriander powder, red chili powder, Kashmiri red chili powder, turmeric powder, and 1 tsp salt. Mix thoroughly. Add 1 tbsp mustard oil, mix again, cover, and let it marinate for 1 hour. ▶ 0:31 60 min
Heat 2 tbsp mustard oil in a pan. Add the cubed potatoes and fry until golden brown, then remove and set aside. ▶ 2:15
In the same pan with remaining oil, add bay leaves, cardamom, cinnamon, cloves, and cumin seeds as tempering. ▶ 3:20
Add the sliced onions and sauté on medium heat until they turn slightly translucent and light pink. ▶ 3:30
Add the fried potatoes and the marinated liver. Stir and mix everything well. ▶ 3:46
Add 0.5 tsp salt and 0.5 tsp sugar. Stir well, cover the pan, and cook on low-medium heat for 5-7 minutes. ▶ 4:16 7 min · low-medium
Open the lid, stir, and add 1 tbsp black pepper powder. Mix thoroughly, cover, and cook for another 7-8 minutes. ▶ 5:22 8 min
Uncover, add water for gravy as desired, stir, and cover. Let it simmer on low heat for about 10 minutes. ▶ 6:35 10 min · low
Add 1 tsp garam masala powder, stir, and cover. Turn off the heat and let it rest for 5 minutes before serving. ▶ 6:52 5 min
