1. Heat oil in a pan and add fenugreek seeds. When they turn light brown add garlic pieces and fry. Add onions and fry until brown.

2. Add tomato puree and cook until oil gets seperated.

3. Add mutton kheema and liver pieces, stir well, close the lid and cook for 10 minutes.

4. Add 1-2 cups water, salt, black pepper powder, turmeric and red chilli powder, close the lid and cook for 30 minutes on low flame.

5. Add garam masala when kheema liver is well cooked.

Garish with chopped coriander leaves and serve hot.