Recipe - Flavorful Mutton Liver Fry

Mutton liver fry, also known as "Eeral Varuval" in South India, is a delectable dish that showcases the rich and robust flavors of mutton liver. This recipe is a favorite among meat lovers for its unique taste and tender texture. Whether you enjoy it as a side dish or a standalone snack, mutton liver fry is sure to tantalize your taste buds. Let's dive into the preparation and cooking process.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients

For Marination:

250 grams of fresh mutton liver, cleaned and cut into bite-sized pieces
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste

For the Fry:

2 tablespoons cooking oil
1 onion, finely chopped
2 green chilies, slit lengthwise
1 sprig curry leaves
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
Fresh coriander leaves for garnish
Lemon wedges for serving

Method

1. Marinating the Mutton Liver:

- In a bowl, combine the mutton liver pieces, ginger-garlic paste, red chili powder, turmeric powder, and salt.
- Mix well to ensure the liver pieces are evenly coated with the spices.
- Allow it to marinate for at least 15 minutes. This step enhances the flavor of the liver.

2. Cooking the Mutton Liver:

- Heat oil in a pan or kadai over medium heat.
- Add cumin seeds, fennel seeds, black peppercorns, and let them splutter.
- Add chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.

3. Frying the Liver:

- Now, add the marinated mutton liver to the pan.
- Stir-fry the liver pieces on medium-high heat for about 10-15 minutes or until they are cooked through.
- The liver should turn brown and crispy on the outside while remaining tender inside.

4. Adding Spices:

- Reduce the heat to low and add garam masala, coriander powder, and cumin powder.
- Stir well to coat the liver evenly with the spices. Cook for an additional 2-3 minutes.

5. Garnish and Serve:

- Garnish the mutton liver fry with fresh coriander leaves.
- Serve hot with lemon wedges for that extra zing.

Pro Tips:

- Be cautious not to overcook the mutton liver, as it can become tough and chewy.
- Adjust the level of spiciness according to your preference by altering the amount of red chili powder and green chilies.