Wash the mutton liver thoroughly. Heat oil in a non-stick
pan and add fennel and dried red chillies.
When the fennel begins to splutter, add bay leaves and
onion. Sauté over medium flame for two minutes. Add ginger garlic
paste and clove. Sauté for two minutes.
Add powdered masalas except garam masala, mutton liver,
salt and tomato. Sauté for three minutes.
Cover the pan with a lid add let the mutton liver cook
for some time on slow flame.
Allow to cook for five minutes on a low flame.