goan kitchen

Ingredients:

• 300 gms pork with fat and 500 gms liver
• 1½ tsp salt
• 3-4 bay leaves
• enough water to boil the liver in
• 2 green chillies (chopped)
• 1" ginger (chopped)
• 2 large onions (diced)
• 1 tbsp oil or pork fat
• Salt and extra vinegar to season

For the ground masala:

• 15 Kashmiri chillies
• 1½" cinnamon, 6 cloves
• 1 tsp whole peppercorns
• 1 tsp whole cumin
• ½ tsp ground turmeric
• 1" ginger
• 8 large flakes garlic
• lime size ball of tamarind
• 3 tbsp vinegar
• sugar

Preparation:
Place the liver, salt and bay leaves into a pot with cold water. Bring to a boil and cook for 5 minutes at the boil. Skim off any scum that rises to the surface. Drain. Dice the liver into very small pieces. Discard the water and bay leaves.
Dice the meat into the same size dice as the liver. Fry the meat and boiled liver together in a large pan, for a few minutes until light brown. Keep aside.
Fry the green chillies, onion and ginger in the fat left over from frying the meat (or add a tbsp of oil to fry the onions). Fry for about 5-6 minutes, until the onions are just soft and starting to colour. Keep aside.
Toss together the Kashmiri chillies, cinnamon, cloves, peppercorns and cumin in a hot, heavy pan for about 2 minutes, stirring constantly. Grind the spices with the turmeric, ginger, garlic and tamarind, using about 2 tbsp of vinegar to get the right consistency. If the masala needs it, add a little more water while grinding.
Now add the finely ground masala to the same pan in which the pork/ onions were fried, add a little more pork fat or oil, and fry, stirring often on a medium to low heat until the fat starts to separate (about 10 minutes).
Once the masala is fried, add the fried chillies, ginger and onion, the fried meat and liver. Mix together well, then add about ½ a cup of hot water. Season with salt and sugar to taste.
Stir together and simmer on a low heat until the meat is tender, and the sauce is of the right consistency. If you want it with more gravy, adjust consistency with a little more water. Taste and adjust seasoning, adding a little more salt or vinegar to taste. Garnish with fresh coriander and fresh green chillies.

(Also can be made with Beef or Chicken livers)
Source