Juicy Mutton Liver Fry: A Flavorful Journey for Your Taste Buds
Mutton liver fry, a culinary gem bursting with rich flavor and melt-in-your-mouth tenderness, can turn skeptics into converts! Surprisingly easy to make at home, it’s a journey your taste buds won’t forget. Let’s dive in!
Ingredients:
- 500g mutton liver, cleaned and cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 ginger, minced
- 1 green chili, chopped (optional)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference)
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala powder
- Salt to taste
- 1/4 cup chopped cilantro (coriander leaves)
- Lemon wedges (optional)
Instructions:
- Prep the Liver: Rinse thoroughly under cold running water and pat dry. Remove any tough membranes or connective tissue. Cut into bite-sized pieces, about 1-inch cubes.
- Heat the Oil: In a large pan or skillet, heat oil over medium heat.
- Sauté the Aromatics: Add onions, garlic, and ginger, cooking until softened and fragrant, about 5 minutes.
- Spice it Up: Stir in turmeric, red chili, coriander, cumin, and garam masala powders. Saute for another minute to release their aroma.
- Brown the Liver: Add liver pieces in batches to avoid overcrowding. Cook for 2-3 minutes per side, lightly browning them but leaving them slightly pink in the center. Overcooking leads to toughness.
- Season and Garnish: Season with salt to taste. Garnish with chopped cilantro and serve immediately with refreshing lemon wedges.
Tips:
- Avoid overcooking for juicy liver. Quick cooking over high heat is key.
- Soaking liver in milk for 30 minutes reduces bitterness and tenderizes the meat.
- Adjust chili powder for desired spiciness.
- Pair the liver fry with rice, naan, or paratha for a complete meal.
Variations:
- Kerala-style: Add a tablespoon of curry leaves and coconut milk for a rich, creamy twist.
- Chettinad-style: Include black peppercorns, cloves, and cinnamon for an intense flavor profile.
- Dry Liver Fry: Reduce water content for a drier and spicier experience.
Safety Note: Pregnant women and young children should avoid consuming liver due to its high vitamin A content. Consult your doctor if you have concerns.
Bon appétit! May your mutton liver fry journey be delicious and safe!