Sri Lankan Peegudhu

Cut the liver into 1-inch pieces and rinse thoroughly under cold water to remove excess blood. Pat dry with paper towels and set aside.

Crush the cardamom pods and cloves together using a mortar and pestle. Grind the fennel and cumin seeds separately until coarse, then combine all spices in a small bowl.

Mince the garlic cloves and finely chop the onion. Bruise the lemon grass stem by pressing it with the side of a knife to release its oils.

Heat the oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Once shimmering, add the onion and sauté for 2-3 minutes until softened and translucent.

Add the minced garlic and curry leaf sprigs to the pan, stirring constantly for 1 minute until fragrant.

Add the ground cardamom, cloves, fennel, and cumin mixture to the pan along with the cinnamon stick, paprika, and chile powder. Stir constantly for 1-2 minutes to bloom the spices.

Add the liver pieces to the pan and stir to coat evenly with the spice mixture. Cook for 3-4 minutes, stirring occasionally, until the liver is sealed on the outside but still slightly pink inside.

Pour in the water and vinegar, then add the lemon grass stem and bring to a simmer. Cover and cook for 8-10 minutes until the liver is just cooked through.

Stir in the thick coconut milk and lime juice, then add the salt and black pepper to taste. Simmer uncovered for 3-4 minutes, stirring gently to combine.

Remove the lemon grass stem, cinnamon stick, and any whole spices from the surface if desired, though they are traditionally left in the dish. Adjust seasonings and serve hot.