First step is to prep the liver: There is a thin clear lining on the liver that my mum has taught me to remove every time I cook liver. So I am passing on that suggestion to you as well. It might be a bit tricky at first but using the tip of your knife you can lift that clear lining up. Once you have taken most of it off, dice the liver and set aside.

Once you diced and chopped all the other ingredients, heat some ghee in a pan and add the cumin seeds, cloves, cinnamon stick, cardamoms and peppercorns.

Give it a minute and add the sliced onions and fry until it softens. The garlic and ginger pastes go in next. Continue frying until the rawness of the pastes becomes fragrant.

Have the heat on medium heat and add the masala powders: turmeric, cumin, coriander and chili powder and continue to saute.

I gave it a couple of minutes and added the tomatoes and the chillies and let it cook further.

As the tomatoes start to breakdown, add the liver and season with salt. Give the whole pan a good toss so the liver pieces are well coated with the masala.

The liver does not take long to cook, and you definitely don't want to be cooking it for ages as the longer you cook, it gets tough and just so hard to eat! I cooked it for around 8-10mins.

As the masala cooks through and the oil oozes out of the masala, add the yogurt, coriander leaves and garam masala and mix it all together really well.

Transfer to a serving dish, squeeze half a lemon over it. Garnish with some coriander, maybe even some chopped chillies and onion

Serve right away with rotis and/or rice.