1. Prepare the Mutton Liver
Thoroughly rinse the mutton liver under cold water to remove any impurities.
Pat dry with a paper towel and set aside.
2. Heat the Oil and Sauté Spices
Heat mustard oil in a heavy-bottomed pan or kadhai until it starts to smoke slightly, then lower the heat.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
3. Cook the Masala
Add the ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.
Stir in the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil starts to separate from the masala.
Add turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 3-4 minutes, stirring occasionally.
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