Lamb liver cooked to perfection:)

I know...When people think of liver EWWWWW is what comes to mind. But not in our household. Liver is a rich source of iron and most of the people in my household love this simple dish. Mind you I said "most".
This dish is a "dry" appetizer, but my son loves to eat it with chappati. S loves to eat it as it is. At my mom's place a delicious curry is made instead of the appetizer.
This recipe is very simple to make once you get over the queasiness of it.
Recipe:
1 lb lamb liver or goat will do. Salt to taste.
Black pepper to taste
1 tsp ginger-garlic paste
clarified butter for frying/cooking

Wash, clean and cut the liver into small bite size pieces. marinate with salt and pepper and ginger-garlic paste. Heat a kadai on medium flame. Once hot, add ghee to it. Then add the liver pieces to it and stir it well. Keep on stirring till the ghee separates from it and the juices run clear. The meat is well cooked when it is no longer pink inside. Fry for few more mimnute if you want the meat to be extra well done.
Serve hot immediately. This can be eaten as it is or served dry with chappati.
ENjoy