In a pan dry roast the peppercorns, fennel seeds, cumin seeds and coriander seeds till the raw smell goes off. Take off the flame and grind them to a fine powder.
Heat oil in a pan. Add the Bay leaf, cinnamon, cardamon, cloves, dry red chillies and saute for a min.
Add the curry leaves, onions, ginger garlic paste and saute them till the onions turn transparent.
Add the tomatoes and saute them till they turns mushy.
Add the red chili powder, salt, garam masala and mix well nicely.
Add the mutton liver and mix well together that the masala coat nicely with the liver. Continue to cook in low-medium heat stirring in between till the water released from the liver evaporates completely.
Add the grounded masala powder, sprinkle some water and cook for about 5-10 mins and take off the flame.
Garnish with chopped coriander leaves and serve as an appetizer or as side side.
