MUTTON LIVER FRY

Mutton liver fry is a traditional recipe of South India. It is spicy and flavourful side dish made with mutton/goat liver. It is dry or semi-dry side dish usually served with rice. It also goes really well with idly, dosa, parotta or chapathi.

Traditionally, mutton liver fry is one of the main dish, made specifically for pregnant women. It helps to maintain the hemoglobin levels, and is also a rich source of iron, protein and vitamin B 12. It is also a post partum recipe.

ABOUT THE RECIPE:

Mutton liver has a strong meat flavour to it, which not everyone might like. Even, I hated it when I was a kid. I recently modified the traditional recipe, perfect to suit my taste buds. The flavour of the spices used in this recipe dominates, subsiding the strong meat flavour of the mutton liver.

INGREDIENTS FOR MUTTON LIVER FRY:

• MUTTON LIVER – 250 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
• DRY RED CHILLIES – 3 NOS.
• GINGER GARLIC PASTE – 1 TBSP
• CHILLY POWDER – 1/2 TSP
• CORIANDER POWDER – 1 TBSP
• CUMIN POWDER – 1 TSP
• PEPPER POWDER – 1 TSP
• GARAM MASALA – 1/2 TSP
• LEMON JUICE – 1 NO.
• OIL – 3 TBSP
• SALT – AS REQUIRED
• CURRY LEAVES – FOR GARNISHING
• CORIANDER LEAVES – FOR GARNISHING

HOW TO MAKE MUTTON LIVER FRY:

• Clean, wash and cut the mutton liver into small bite sized pieces.

• Heat a pan and add 3 tbsp of oil to it. Once the oil is heated, add the dry red chillies and curry leaves to it.

• Add the sliced onions, and saute it until it turns light golden brown in color.

• Also, add salt to it. Adding salt helps the onions to cook faster.

• Once the onions turn light golden brown in color, add the ginger garlic paste to it and saute it for 10 seconds.

• After 10 seconds, turn the flame to medium-low and add the chilly powder, coriander powder, cumin powder, pepper powder and garam masala to it.

• Mix everything well and let it cook on medium-low flame for 1 minute.

• After 1 minute, add 1/2 cup of water and cleaned mutton liver to it.

• Turn the flame to medium-high and mix it well. Cover it with the lid and let it cook until it is dry. It takes around 5 to 10 minutes on medium-high flame.

• Once all the water dries out, turn the flame to medium-low and cook it for another 5 minutes. It turns dark and the oil oozes out.

• At this stage, add lemon juice to it and mix it well.

• Garnish it with coriander leaves and turn off the flame.

YUMMY AND DELICIOUS MUTTON LIVER FRY IS READY.

SERVE IT WITH RICE, IDLY, DOSA, CHAPATHI OR PAROTTA.

I HAD MUTTON LIVER FRY WITH HOT STEAMED RICE AND DRUMSTICK SOUP.

MUTTON LIVER FRY

Recipe by foodpassion1513Course: Mutton recipes, Non veg sidedish, non vegetarian, Postpartum Recipes, Traditional recipe

Servings

3~4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

250

kcal

Mutton liver fry is a traditional recipe of South India. It is spicy and flavourful side dish made with mutton/goat liver. It is dry or semi-dry side dish usually served with rice. It also goes really well with idly, dosa, parotta or chapathi.
Traditionally, mutton liver fry is one of the main dish, made specifically for pregnant women. It helps to maintain the hemoglobin levels, and is also a rich source of iron, protein and vitamin B 12. It is also a post partum recipe.

Ingredients

• MUTTON LIVER – 250 GMS

• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.

• DRY RED CHILLIES – 3 NOS.

• GINGER GARLIC PASTE – 1 TBSP

• CHILLY POWDER – 1/2 TSP

• CORIANDER POWDER – 1 TBSP

• CUMIN POWDER – 1 TSP

• PEPPER POWDER – 1 TSP

• GARAM MASALA – 1/2 TSP

• LEMON JUICE – 1 NO.

• OIL – 3 TBSP

• SALT – AS REQUIRED

• CURRY LEAVES – FOR GARNISHING

• CORIANDER LEAVES – FOR GARNISHING

Directions

• Clean, wash and cut the mutton liver into small bite sized pieces.
• Heat a pan and add 3 tbsp of oil to it. Once the oil is heated, add the dry red chillies and curry leaves to it.
• Add the sliced onions, and saute it until it turns light golden brown in color.
• Also, add salt to it. Adding salt helps the onions to cook faster.
• Once the onions turn light golden brown in color, add the ginger garlic paste to it and saute it for 10 seconds.
• After 10 seconds, turn the flame to medium-low and add the chilly powder, coriander powder, cumin powder, pepper powder and garam masala to it.
• Mix everything well and let it cook on medium-low flame for 1 minute.
• After 1 minute, add 1/2 cup of water and cleaned mutton liver to it.
• Turn the flame to medium-high and mix it well. Cover it with the lid and let it cook until it is dry. It takes around 5 to 10 minutes on medium-high flame.
• Once all the water dries out, turn the flame to medium-low and cook it for another 5 minutes. It turns dark and the oil oozes out.
• At this stage, add lemon juice to it and mix it well.
• Garnish it with coriander leaves and turn off the flame.
• YUMMY AND DELICIOUS MUTTON LIVER FRY IS READY.