If you are bored of cooking mutton / chicken curry when you crave for some non-veg. stuff, then try out this mutton liver curry. It turns out extremely delicious and mouth watering. This is a semi-dry preparation that can be a great party recipe. It is also a dish made during special occasions like Eid celebration.
As liver contains a lot of proteins and vital nutrients, it is considered as very healthy. It goes best with any Indian flat bread, especially with naan, tandoori roti or roomali roti. You may also relish it with jeera rice or pulao / plain biryani. So check out the step by step pictorial recipe to prepare it.
- 400 gms. mutton liver, cubed
- 1 tbsp. lime juice/ vinegar
- 4 tbsp. mustard oil
- 2 onion, sliced
- 1 tbsp. ginger-garlic paste
- 2 tbsp. red chili powder
- 1 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 2-3 tbsp. coriander leaves & roots, chopped
- 1 tsp. tomato paste
- 1 tsp. amchur powder
- salt to taste
- 1/2 tsp. garam masala powder
Discard the thin membrane that is present on the liver (this makes the liver pieces soft and does not make it hard on cooking). Cut into small cubes and wash thoroughly.
Then soak in water with a tbsp. of lime juice / vinegar in it for 15-20 minutes to remove any odour. Then rinse well again and keep aside.
In a small bowl, add the ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and some water. Mix well to form a paste. Keep aside.
Heat oil in a pan / kadai and fry the onion till golden brown. Then add the masala paste and sauté till the oil separates.
Now add the liver and coriander leaves. Mix everything well and continue to sauté, covered, on a low flame till it is almost dry.
Add the tomato paste, amchur powder, garam masala powder and salt. Give it a stir and cook, covered further for 2 minutes.
When done, switch off the flame and garnish with coriander leaves. Serve with any flat Indian bread or with steamed rice / jeer rice.
Garnish with coriander leaves.
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