This is the first time I'm cooking with goat liver. This is the Kerala style liver fry preparation. Marinated liver is cooked at low heat and then shallow fried with onion and spices. Slow cooking at low heat is preferred to avoid the liver pieces from becoming rubbery. In India and some other Asian countries goat meat is also called as mutton. I learned something new here :) - a mature sheep's meat is usually called mutton while meat of young sheep (lamb) is called lamb.
Recipe Courtesy: Shn's Mishmash