Liver Curry

Clean and wash liver thoroughly. Cut into 1/2-inch pieces. Grind into a fine paste all the spices from ginger to salt and one onion with little water. Marinate the liver pieces with the above paste of spices. Keep aside for 30 minutes. Heat oil and ghee and fry one chopped onion for two minutes. Add one chopped garlic. Fry till light brown, add chopped tomato and fry till tomato is dissolved. Add the marinated liver and bring to boil add sugar. Reduce heat and continue frying for ten minutes. Add crushed cardamom, cinnamon and cloves and cook in low heat for 30 minutes. Serve hot with paratha.