Metey'r chochchori - Goat liver/Kaleja masala

Goat liver or metey(as it called in Bengali) is a favorite dish of many. I never felt very great about it, I can eat few pieces but it never really amused me much. One day in an Indian store in their meat section I saw they also sell this. This reminded me of my bachelor days when a friend of mine once prepared this dish, although that was chicken liver. I liked that dish and we had a good time with few beers(Kingfishers, which used to be heavenly, nothing really beats Indian beers till date). So to live the same moments one more time for old times sake, I bought some goat liver and tried this at home. The masala turned out very good but the taste of liver was not that great. But few friends of ours loved it too much. They even noted down the recipe to try it at home.

Ingredients:

• Goat liver/Metey         – 1 lb(450 grams)
• Onion                          - 1 large, chopped
• Tomato                       - 1 medium sized, chopped
• Potato                        - 1 medium sized, cut into 4
• Ginger                         - ½ inch, grated or paste
• Garlic                          - 6-7, grated or paste
• Green chili                  - 5 finely chopped
• Red chili powder         - 1 tsp
• Turmeric powder         - ½ tsp
• Cumin/jeera powder    - 1 tsp
• Garam masala powder  - ½ tsp(this is a mix of cinnamon, cloves, cardamom)
• Bay leaves/Tej Pata    - 2
• Cardamom/Elaichi       - 2
• Cinnamon/Dalchini      - 1 inch stick
• Black pepper corns      - 8-10
• Cloves/Laung              - 6

Method:
1. Mix the metey pieces with little salt, turmeric powder and oil and keep aside for an hour.
2. Heat oil in a pan/wok, fry the potatoes with a pinch of salt and turmeric powder.
3. When the pieces turns brown remove from pan.
4. In the same oil add khada garam masala or whole spices. (Cardamom, cinnamon, cloves, bay leaves and black pepper corns).

5. When the aroma of garam masala comes, add the chopped onions and green chili.

6. Fry till onions become translucent.

7. Add chopped tomatoes and keep cooking until tomatoes are done and all mushy.
8. Add turmeric powder, red chili powder and cumin powder. Cook for a minute or till oil separates.

9. Add the metey pieces and fried potatoes.
10. Add half cup water, salt and mix well.
11. Now cover the pan with a lid and cook on low flame until the metey pieces are cooked. You do not want to over cook them because they becomes hard on over cooking.
12. When metey is cooked sprinkle with garam masala powder and mix well.
13. Remove form stove. Serve hot with roti. 

Accompany with chilled beers, Kingfisher preferred. :)