Further to yesterday's recipe – here is another variation
1/4kg pigs liver
3 green chillies, finely chopped
2 inch piece of ginger, finely chopped
20 cloves of garlic, finely chopped
15 dried red Kashmiri chillies
1 tsp peppercorns
1 tsp cummin seeds
2 tsp corriander seeds, dry roasted
1 tsp turmeric
a marble sized ball of tamarind mixed in 1 cup of water
vinegar & salt to taste
Boil the meat with 2 cups of water until liquid reduces by half. Reserve the boiling liquid.
Cool then cut the meat into cubes. Fry in a little oil until brown.
Add the green chillies, garlic and ginger.
Grind together the dried chillies, peppercorns, cummin and corriander with a little vinegar, add the tamarind to this mixture. Add this masala to the meat and fry for a few minutes.
Add the reserved boiling liquid, salt, tamarind and vinegar.
Simmer, covered until the meat is tender.