Indian Liver Curry

My mom is staying with me following surgery where she needs to be on one level for bedroom/bathroom/kitchen access. All went well enough, but she has low hemoglobin. So liver seemed like a good idea. I flagged this recipe awhile back, and I had some lamb liver in the freezer. It turned out nicely, despite my lack of cilantro. The curry was really tasty, and the liver flavor to me seemed so unexpected in this context. I got the recipe from a food blogger doing a liver experiment (to cultivate a love for liver). She reports getting the recipe from the EasyFoodSmith blogger, whose food blog looks worth exploring. Of all my liver recipes, this is probably the fussiest, and the most aromatic. It was really good with rice.

Indian Liver Curry, 4 servings

• 1 lb liver (lamb, mutton or calf)
• 3-4 tbsp oil
• 1/2 tsp garam masala
• 2 large onions
• 1 tsp generous ginger garlic paste
• 1 large bay leaf
• 1 inch cinnamon stick
• 1/4 tsp ground cloves
• 1/2 tsp cumin seeds
• 2 tomatoes
• salt to taste
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1 tsp turmeric powder
• two green chillies, whole
• rice
• fresh cilantro

1. Boil water and add diced (small size- an inch and a half to max two inch) liver. Cook for approx a minute and then drain water and wash with fresh water. Keep aside. *This is theoretically to decrease "liver taste" which I don't mind. Feel free to skip this step and just add liver to cook at the end if you are already a liver lover. :)
   
2. Heat oil and the garam masala, it will become fragrant. Then add onions and fry till they become golden brown. Add half a cup of water, the ginger garlic paste, bay leaf, cinnamon, cloves and cumin seeds. Cook till water evaporates and the masala turns aromatic and somewhat brownish in color. Add tomatoes and salt to taste, coriander powder, red chili powder, turmeric powder, and cook til tomatoes become mushed and release oil at the edges of the masala.
3. Add liver, two green chillies, whole, and water. Cook till liver is done (you want it just a little pink in the middle, which can happen quickly with these small pieces). Sprinkle a little garam masala once the curry is done and serve with rice or roti. Adjust the amount and thickness of curry by adding more water if required.