Method:

1. Grind the whole spices (dry red chiles, cumin and coriander seeds, cinnamon, cloves, and peppercorns) in the vinegar and keep aside.

2. Heat a heavy-bottomed pan on a medium flame and add the meat and liver. Stir fry in their fat until light brown. When done, you must remove it from the pan and keep aside.

3. Put the oil in the pan and heat on a medium flame. Add the onion and fry till light brown. Add the ginger and garlic pastes and fry for 2 minutes.

4. Add the ground masala paste made earlier and fry until the oil separates from it.

5. Add the fried pork liver and meat, the tamarind puree, salt to taste, and mix well.

6. Turn the fire down to a simmer and cook until the meat and liver are tender.