Saturday, November 19, 2011

Lamb/Mutton Liver Curry Recipe

Lamb/Mutton Liver curry is a popular dish in south India especially in Tamil Nadu as eeral curry. Marinated mutton liver cooked in a spicy onion based gravy with Indian spices. Mutton liver is soft and juicy. Use of some desicated coconut adds more flavor to the dish. This curry is a nutritious dish for all ages served with white rice,idli(Indian rice cake), dosa(Indian pancake) and any variety rice. Try this mutton liver curry and Enjoy Cooking!!!


Liver                                  500 gm   
Fennel                                    30 gm
Onion                                   200 gm    
Desicated Coconut             30 gm
Garlic paste                        200 gm  
Pepper Corns                       30 gm
Poppy seeds                        25 gm   
Green chilli                               6 no
           60 gm 
Oil                                            50 ml
Salt                                          to taste


1. Cut liver into medium sized pieces and wash for 4 to 5 times. 
2. Slice the onions length wise.  
3. Grind together pepper, poppy seeds, Green chilli, coconut, fennel, cumin into fine paste. 
4. Heat oil in a thick bottom kadai and put some fennel & cumin. Add onion, ginger garlic paste, liver and turmeric powder. Fry till the water vaporizes. 
5. Add the ground masala, salt and a glass of water and cook in a slow flame till liver gets cooked. When the gravy is getting thickened remove from fire.
6. Serve hot with rice, Indian rice cake, Indian Pancake.


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