Mete Chorchori (Stir-fried Goat Liver, Bengali style)

Another one of those family favorites for a lazy Sunday lunch. Tear-jerking spicy, yet so delectable that you keep digging for more, its just the kind of opiate that induces a languorous afternoon siesta that we Bengalis have earned quite a reputation (or should I say notoriety ?) for.
This is mete chorchori, a no-frills goat liver stir-fry with the ubiquitous potato and green peas, my idea of soul food, earthy and unpretentious, yet so addictive and finger-licking delicious !!

And if you too do fancy liver, my mete chorchori is a must-try I would reckon for the next weekend.

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Mete chorchori (Stir-fried goat liver, Bengali style)

Mete Chorchori, a no-frills goat liver stir-fry with potatoes and green peas and loads of green chillies. My idea of soul food, earthy and unpretentious !!

Course

Main course

Cuisine

Bengali

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

• 300 g goat liver
• 1 potato cubed
• 1/2 cup peas
• 2 big onions finely chopped
• 1/4 cup tomato pureed
• 2 tsps garlic paste
• 2 tsps ginger paste
• 2 tbsps green chilies finely chopped
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 - 2 bay leaves
• 2 - 3 green cardamom
• 2 inch cinnamon stick
• 2 - 3 cloves
• 1.5 tbsps mustard oil
• 1/2 tsp garam masala powder
• salt to taste

Course Main course Cuisine Bengali Prep Time 10 minutes Cook Time 25 minutes Servings Ingredients 300 g goat liver 1 potato cubed 1/2 cup peas 2 big onions finely chopped 1/4 cup tomato pureed 2 tsps garlic paste 2 tsps ginger paste 2 tbsps green chilies finely chopped 1 tsp turmeric powder 1 tsp red chili powder 1 - 2 bay leaves 2 - 3 green cardamom 2 inch cinnamon stick 2 - 3 cloves 1.5 tbsps mustard oil 1/2 tsp garam masala powder salt to taste

Instructions

1. Clean and chop the liver into bite sized pieces. Marinate with 1 tsp each of ginger and garlic paste, a pinch of salt and turmeric powder and a splash of mustard oil. Keep aside.
2. Smear the diced potatoes with salt and turmeric powder. Heat oil in a kadai, add the potatoes and fry till a gorgeous golden. Remove from heat and keep aside.
3. Temper the same oil with crushed cinnamon, green cardamom, cloves and bay leaves. When the spices start to splutter and release their aroma, add the chopped onions and fry till translucent. Add the tomato puree, ginger and garlic pastes, chopped green chilies and salt. Continue to cook till the masala starts to release oil.
4. Now add the marinated liver and keep cooking on a medium flame. If the masala is getting a wee bit too dry or the spices are beginning to char, splash some water. Continue cooking till the liver changes color from the blood red to just the hint of an opaque brown.
5. Now add the fried potatoes, peas and another generous splash of water. Stir well. Cover and cook, another 3-5 minutes till the liver is done. You would not want to overcook the liver for sure 🙂
6. Adjust the salt and finish off with a hearty sprinkle of garam masala powder. Serve hot with rice.

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