Heat oil in a pan, then add cloves and cinnamon.

Add coriander seeds, fennel seeds, and pepper to the pan.

Add chopped onion and salt, then sauté until the color changes.

Add ginger-garlic paste and sauté until the raw smell is gone.

Add chopped tomatoes and cook until they are soft.

Add chili powder, coriander powder, garam masala, and turmeric powder. Mix and sauté well.

Let the mixture cool down completely, then transfer it to a blender and grind it into a fine paste.

In the same pan, heat ghee.

Add chopped onion and a pinch of salt, then sauté until translucent.

Add ginger-garlic paste and sauté until the raw aroma disappears.

Add the washed and chopped liver to the pan and sauté for about 3 minutes until it changes color.

Add the ground masala paste to the liver.

Rinse the blender with a little water and add it to the pan. Mix everything well.

Cover the pan and cook on low to medium flame until the liver is fully cooked and the gravy has thickened. Stir occasionally.

Once the gravy thickens and oil begins to separate, add freshly chopped coriander leaves.

Mix well and serve the mutton liver fry hot.