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Mutton Liver
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¼ Kg (250 gms)
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Onion
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1 big
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Tomato
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1 small
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Oil
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3 tbsp
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For Marinating:
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Ginger-garlic paste
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1 tsp
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Turmeric
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1/8 tsp
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Red chilly/Coriander powder mix
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1 tsp (flat)
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Mix Red Chilly and Coriander Powder mix :: 100 : 150 gms.
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Pepper powder
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½ tsp
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Fennel seed powder
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½ tsp
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Garam Masala Powder(ready mix)
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½ tsp
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Cinnamon- clove mix
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3 - 4 Pinch
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Grind equal portion of clove and cinnamon together and store in Air Tight container
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Salt
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¼ tsp
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Spice mix for finishing:
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Pepper powder
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1 ½ tsp
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Fennel powder
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1 tsp
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Heat a kadai and roast both the powders in low flame without
oil till slightly colour changes and nice aroma comes out.
For garnishing:
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Curry leaves
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Few
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Coriander leaves
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Few chopped
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Method:
- Wash the Mutton Liver and cut into small cubes for better flavour.
- Add all ingredients mentioned for marinating along with little water to mix evenly and marinate for ½ to 1 hour.
- Chop Onion into fine pieces and tomato into small thin slices.
- Heat oil in the pressure cooker, add the chopped onion and fry till light brown.
- Lower the flame and add tomato. Cook till tomato becomes soft and oil leaves the sides.
- Now add the marinated liver pieces, and saute for 4-5 minutes (liver colour will change into pale).
- Add 1 ½ cups of water and mix well.
- Close the lid, raise the flame and pressure cook for 3 whistle & then simmer and cook for 10 more minutes.
- After 15 minutes open the lid and pour cooked liver masala into a Kadai/wok and place over heat. If it is watery keep the flame high, cover with lid, fry till it comes to semi-thick consistency.
- Now open the lid and lower the flame and adjust salt if needed. Add curry leaves and roasted Spice mix ( pepper powder and fennel powder). Fry for few seconds ( add some oil if needed). Then add chopped coriander leaves, mix well till it becomes thick and oil appears on the sides.
- Mutton liver fry is ready.
