Instructions:

Clean the liver properly:
Wash the mutton liver (kaleji) thoroughly, remove any membrane, and soak it in milk for 15–20 minutes to remove any strong odor. Rinse and drain.

Cook the masala:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook till the raw smell disappears.

Add spices and tomatoes:
Mix in coriander powder, cumin powder, turmeric, red chilli powder, and salt.
Stir well, then add chopped tomatoes.
Cook until tomatoes turn soft and oil starts separating from the masala.

Add liver:
Add the cleaned liver pieces and mix well.
Cook on medium-high heat for about 5–7 minutes while stirring gently.
(Do not overcook; liver turns hard if cooked too long.)

Finish:
Add garam masala and black pepper powder. Stir and cook for another 2 minutes.
Squeeze lemon juice and mix.
Garnish & Serve:
Garnish with coriander leaves and ginger juliennes.
Serve hot with roti, naan, or paratha.

Tip:
For a dry version, cook until oil separates and the masala clings to the liver.
For a semi-gravy version, add ¼ cup of water and simmer for a few minutes.