Food: beef liver curry

If the title intimidates you, don't be! Once you read through the process, you will see how easy it is. You will find beef liver in any Middle Eastern/Indian/Halal meat market. Once you bring it home, rinse down the blood and make sure to cut them into small cubes. Drain the water as much as possible. Liver tends to have a smell to it. So first thing we are going to do is try to get rid of that. So arrange your pieces in a pot and marinate them in salt/red chili powder/turmeric for half an hour. 

Now fill the pot with water and set it on the stove to boil. 

Once the water starts to boil vigorously, drain the water. The liver pieces should look like this. 

In a separate cooking wok, heat the oil. Then throw in a stick of cinnamon, 7/8 whole black peppers, 4/5 dried red chili, 3 cardamoms, 6/7 cloves. 

After a few minutes, throw in chopped onions (about 2 cups)  in to the hot oil with the rest of the spices. 

Fry the onions till they acquire golden brown hue. 

At this time, add the liver pieces along with minced garlic and ginger (3 tablespoons all together) and salt. 

After you have mixed the liver with the above ingredients well, add these spices to it - red chili powder (1 teaspoon), turmeric (1/2 teaspoon), cumin powder (1/2 teaspoon), and coriander powder (1/2 teaspoon).  Stir everything well together. 

Now add just enough water so everything is submerged and cover the pot. 

Once the water dries up, stir everything around. 

Now add more water - just like the last time. 

This time when the water dries up, add cubed potatoes and mix well. 

Now add some water - as much watery as you want the curry to be. Then cover the pot and set the stove to low. 

After about 15 to 20 minutes, the oil will  separate from the curry. You're done! Just check for salt and pepper before you turn that stove off. Enjoy with rice/naan/paratha!