Recipe of Mutton Liver Fry
In this video, I'm going to show you how to make mutton liver fry. It's a traditional Indian dish made from sheep's liver.
Equipment
- Mixing Bowl
- Kadhai
Ingredients
- 500 grams Mutton Liver
- 2 no Onions Chopped
- 1 tbsp Chopped Ginger
- 2 no Green Chillies Slit
- Curry Leaves
- 1 tbsp Chilly Powder
- ¾ tbsp Pepper Powder
- ¼ tbsp Turmeric Powder
- ½ tbsp Fennel Seed Powder
- ¼ tsp Cumin Powder
- 2 tbsp Coriander Powder
- Salt as per taste
- 1 tbsp Ginger Garlic Chilly Paste
- Chopped Coriander leaves
Instructions
- First of all, Let's marinate the Liver pieces, Ensure the excess water is drained out from the liver pieces after its washed and cleaned
- Now let's marinate the liver; add ½ tbsp of ginger garlic paste
- Then add all half portions of the dry masalas and a half we will keep for the gravy and then add some salt as per taste.
- Then add 1 tbsp of Coriander powder.
- Mix all the masalas well with the mutton liver
- Marinate and rest the liver for 30 minutes
- Take a Kadhai or pan and add some coconut or vegetable oil.
- Once the oil is hot, add chopped ginger, chillies and lots of curry leavesFry them together until the raw smell goes off
- Once the ginger and chillies are roasted well add chopped onions
- Add some salt to the onions; adding salt while frying onions helps them to caramelise faster
- Fry the onions well until golden brown
- Once the onions are fried well, add the remaining dry masalas
- Then add 1 tbsp coriander powder and roast it well
- Roast them together until aromatic
- Once the masalas are roasted well, Add the marinated liver pieces
- Please keep it on a high flame and roast the liver in the masalas for a minute
- Now keep it on a low-medium flame now and add half cup of water
- Mix it well and cook it for 15-20 mins on a low flame
- Cover it with a lid
- After 20-25 mins, check the gravy, The oil is separated, and the liver is cooked to perfection.
- Now add some curry leaves and chopped coriander leaves over it and keep it on a high flame to get to a semi-dry form Roast it on a high flame to get a dry preparation as below serve it hot with Rotis/steamed rice
Video
Notes
Marinate the liver pieces to get the better taste
Fennel seed powder adds extra flavour to this recipe.
If you want more spiciness, then add some more black pepper powder
Garnish it with some Lemon Juice for some tanginess and extra taste