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Tender pieces of mutton liver cooked in a spicy, aromatic masala of onions, tomatoes, and classic Indian spices. A quick and flavorful dish, perfect as an appetizer or a side with rice or roti.
For 4 servings
Prepare the Liver: Thoroughly wash the mutton liver under cold running water. Trim and discard any membranes or tough sinew. Cut into uniform, bite-sized pieces (about 1-inch). Pat the pieces completely dry with paper towels; this is crucial for a good sear.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook the Masala: Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture.
Cook the Mutton Liver: Add the prepared liver pieces to the pan. Stir gently to coat them evenly with the masala. Increase the heat to medium-high and cook for 8-10 minutes, stirring frequently. The liver will release water first; continue cooking until the water evaporates and the masala clings to the liver pieces. Do not overcook.
Garnish and Serve: Once the liver is tender and cooked through (it should not be rubbery), sprinkle the garam masala and fresh lemon juice (if using). Give it a final stir. Garnish generously with chopped coriander leaves. Let it rest for 2-3 minutes before serving hot with roti, naan, or as a side dish.
Tender pieces of mutton liver cooked in a spicy, aromatic masala of onions, tomatoes, and classic Indian spices. A quick and flavorful dish, perfect as an appetizer or a side with rice or roti.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 421.1 calories per serving with 38.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
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This recipe works wonderfully with chicken liver as well. Reduce the cooking time by a few minutes as chicken liver cooks faster.
For a different flavor profile, add 1 teaspoon of black pepper powder, a sprig of curry leaves, and 1/2 teaspoon of fennel seeds along with the cumin seeds.
Add diced bell peppers (capsicum) along with the tomatoes for extra crunch and flavor.
For a slightly richer, less dry version, stir in 2-3 tablespoons of beaten yogurt or fresh cream at the end of cooking on low heat.
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. This helps prevent iron-deficiency anemia and boosts energy levels.
Packed with protein, it aids in muscle repair, growth, and overall body function. It provides all the essential amino acids required by the body.
Liver is exceptionally rich in preformed Vitamin A (retinol), which is crucial for vision, immune function, and cellular growth.
It's a fantastic source of B vitamins, especially B12, which is vital for nerve function and the formation of DNA and red blood cells.
A single serving of Mutton Liver Fry (approximately 225g) contains around 350-400 calories, depending on the amount of oil used and the fat content of the liver.
Yes, in moderation. Mutton liver is a nutritional powerhouse, incredibly rich in iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol and Vitamin A, so it should be consumed as part of a balanced diet and not in excessive quantities.
The most common reason for tough liver is overcooking. Liver cooks very quickly, typically within 8-10 minutes. Cook it on medium-high heat just until it's cooked through. It should be tender and slightly pink on the inside when you cut a piece.
Absolutely! Chicken liver is a great substitute. It's more tender and cooks even faster, so reduce the cooking time to about 5-7 minutes.
Soaking the cleaned liver pieces in milk or buttermilk for about 30 minutes before cooking can significantly reduce the gamey smell and taste. Remember to rinse it well and pat it dry afterwards.
Store leftover Mutton Liver Fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Avoid over-reheating as it can make the liver tough.
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