Mutton Liver Fry (Mutton Kaleji Fry)

 

          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. 

                     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. 

                                  Heat oil & fry the onion till golden brown. 

                                  Add the masala paste and sauté till the oil separates. 

                     Add the liver & coriander leaves. Mix well and continue to sauté, covered                                           on a low flame till it is almost dry. 

                    Add the tomato paste, amchur powder, garam masala powder & salt. Give

                    it a stir and cook, covered further for 2 minutes. 

                                  Garnish with coriander leaves. 

                             Serve with any flat Indian bread or with steamed rice / jeer rice. 

Echore Mete Dalna (Raw Jackfruit Curry with Mutton Liver)

         
         
          Ripe jackfruit may not be too appetizing to many. However, the raw ones, when cooked, tastes absolutely yummy. It is called a vegetarian mutton. I usually prepare it with some prawns thrown in, but this time I decided to add some mutton liver cubes and cook it in  dry and spicy curry form to be had with chapatis. 

• 1 small Enchore (Raw Jackfruit), cubed
• 8-10 mutton liver pieces (kaleji), cubed
• 1 potato, cubed
• 2 onions, grated
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 2-3 tbsp. mustard oil
• 2 bay leaves 
• 1 dry red chilly
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• coriander leaves to garnish (opt)

          Boil the echore cubes in enough water till soft. Drain and keep aside. Pressure cook the mutton liver for 5 -6 minutes on low flame after the first whistle. Keep aside. Heat 1 tbsp. oil and fry the potatoes till light brown in colour. Keep aside.

          Heat the remaining oil and temper with bay leaves, red chilly, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add the onion, ginger and garlic paste and sauté till the onions turn slightly golden in colour. then add the tomatoes and continue to fry till well mashed up.

          Add all the dry spices mixed with little water. Sauté till oil separates from the sides of the pan. Now add the boiled jackfruit, fried potatoes, the mutton liver cubes and enough water to cover the veggies.

          Cook, covered on a low flame till the potatoes are cooked and the gravy is reduced and thick. When done, add the ghee and serve, garnished with coriander leaves (opt).