Mutton/Lamb liver fry is a popular dish in SouthIndia and its preparation is simple with few ingredients. Mutton liver is a good source of vitamin B, protien and iron in the form of folate. The golden brown roasted lamb liver coated with coconut&peppercorns paste tastes heavenly. This fry tastes awesome when mixed with piping hot rice and can also be served as sidedish.
Mutton liver – 250 gms
Onion – 2 nos
Tomato – 1 no
Homemade curry powder – 1 tsp
Mustard seeds – 1/2 tsp
Uradh dhal – 1/2 tsp
Curry leaves – 1 sprig
Salt – to taste
Water – 1 cup (approx)
Groundnut oil – 1 tbsp
Coconut – 1 cup(grated)
Fennel seeds – 1 tsp
Pepper corns – 1 1/2tsp
- Wash and rinse well the mutton liver with turmeric powder and salt.
- In a cooker, add the mutton liver, 1 tomato, homemade curry powder, little salt and a cup of water.
- Close the lid of the cooker, cook for 2 whistles in high flame and then simmer cook for 10 mins.
- Once the pressure released, transfer the contents to a bowl and keep it aside.
- Meanwhile, grind all the ingredients under “For grinding” into a smooth paste and keep aside.
- In a heavy bottomed kadai (iron kadai is best recommended), heat oil and let the mustard seeds splutter. Then add the uradh dhal.
- Throw in the curry leaves and chopped onions and saute till onion turns transparent.
- Now transfer the cooked mutton liver mixture to the kadai.
- If water is present in the cooked mutton liver mixture, allow it to boil for few mins till the water evaporates.
- Now add the ground paste and cook in simmer flame for 8 to 10 mins till the raw smell of the coconut goes away and the mutton liver gets roasted well.
- Oil starts seperating from the mixture once the liver gets roasted well to golden brown. Now switch off the flame.
- Finally add some raw curry leaves, mix well and serve.
- Both peppercorns and homemade curry powder provides spiciness to the dish. You can add peppercorns slightly on the higher side while grinding and reduce the curry powder usage. But donot avoid the curry powder as it enhances the flavour of the dish.