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Tender mutton liver pieces cooked in a rich, spicy masala of onions, tomatoes, and aromatic Indian spices. A flavorful and quick non-vegetarian side dish that pairs perfectly with roti or rice.
For 4 servings
Prepare the Liver
Sauté Aromatics
Build the Masala Base
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Tender mutton liver pieces cooked in a rich, spicy masala of onions, tomatoes, and aromatic Indian spices. A flavorful and quick non-vegetarian side dish that pairs perfectly with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 430.85 calories per serving with 38.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton Liver
Garnish and Serve
This recipe works wonderfully with chicken liver as well. Reduce the cooking time by a few minutes as chicken liver cooks faster.
For a gravy consistency, increase the water to 1 cup (240 ml) and add 2-3 tablespoons of whisked yogurt or cashew paste along with the tomatoes for a richer, creamier base.
Add diced potatoes or green peas along with the water in Step 4. Cook until the vegetables are tender.
For a spicier version, increase the amount of green chilies and red chili powder. For a milder taste, reduce them or use a milder chili powder like Kashmiri red chili powder for color without excessive heat.
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. This helps in preventing iron-deficiency anemia and boosting energy levels.
Packed with high-quality protein, this dish supports muscle growth, repair, and overall body function.
The high concentration of Vitamin A, zinc, and selenium in mutton liver plays a crucial role in strengthening the immune system and fighting off infections.
Liver is exceptionally rich in B vitamins, especially B12 and folate, which are vital for brain health, nerve function, and the formation of red blood cells.
A single serving of Mutton Liver Masala (approximately 175g) contains around 280-320 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, Vitamin A, Vitamin B12, and protein. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.
The most effective way is to soak the cleaned liver pieces in milk or buttermilk for about 30-60 minutes before cooking. This helps to mellow out the strong flavor and makes it more tender. Discard the milk and rinse the liver before use.
Absolutely! Chicken liver is a great substitute. It's more delicate and cooks faster, so reduce the simmering time in Step 4 to about 6-8 minutes.
Store leftover Mutton Liver Masala in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan over low heat or in the microwave until just warmed through. Avoid overheating, as it can make the liver tough.