For me, this dish is more than just food—it’s nostalgia. My mom used to make this whenever we needed a boost of energy, and honestly, we never needed an excuse to enjoy it. As kids, we’d sit around the table, eagerly waiting for that first bite, and let me tell you—it is never disappointing! The secret? Freshly ground spices and slow cooking, which bring out the most amazing flavors. The most loved and easy to make non-veg meal that can be enjoyed anytime.
“So let’s start”
“With a quick, delicious and so easy to make recipe”
Ingredients
Mutton Liver ½ kg
Green Chillies: 5 pieces
Garam Masala Powder: 1 TSP
Turmeric Powder: ½ TSP
Chilly Powder: 2 TSP
Coconut Oil: 1 TSP
Coriander Powder: 1-2 TSP
Curry Leaver: If required as per your taste
Salt: as per your taste
Instructions
- Take the liver into a vessel, add vinegar with water or salt with water and soak it for half an hour and after washing it around 3-4 times so the bad smell will vanish.
- Heat the coconut oil in the pan and add all the masalas into the pan and stir them well for 2-3 minutes on low flame.
- Now add the liver into the mixture and add ½ cup of water as per your requirement (if you need gravy then you can add more water with more masala’s) and mix them well.
- Cook the liver until the liver get stuffed with the masala and change its color into brownish or greenish (do not overcook otherwise it will get harder and spoil your dish).
- Add curry lever and coriander leaves to garnish the dish properly.
- Off the flame and now your mouth watering is ready to be served.
Notes
Serving: The mutton liver fry can be served with chapati, paratha and can be eaten directly if you have prepared it without gravy
