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| Fried Mutton Liver Indian Style |
I guess I love offal, and my butcher knows it. The same who yells at me, and I yell right back, told me this morning while I was passing by his shop that I have ignored taking liver from him for some time.
I felt guilty enough to buy 250 gm. from him, and came back home and cooked it up.
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| Mutton Liver Fry |
Essentially, I like cooking liver for either less than 15 minutes, or for more than two hours, whichever suits my fancy. The texture of the liver changes if you cook it for more than 15 minutes, and it becomes hard, and I don’t like it. The other extreme is to cook it over slow heat for 2 hours, but well, I didn’t have two hours in my hand, so I decided on the former drill.
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| Marinated liver |
Start by making a paste of 1 tablespoon chopped onion, 1 teaspoon ginger and garlic, and 1 green chilli. Add to it 2 tablespoon plain yogurt. Apply this all over the liver pieces, chopped into bite-size cubes, and mix in a big pinch of salt. Keep for at least 1 hour in the fridge, preferably longer.
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| Adding meat to the oil |
Heat 1 tablespoon vegetable oil or ghee in a pan. Add a couple of dry red chillies (optional), and then stir in the meat. Keep stirring over high heat till the yogurt is no longer visibly white, and the color of the meat turns dark, about 3-4 minutes.
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| After stir frying meat for 3-4 minutes and adding garam masala and pepper |
Add 1/2 teaspoon garam masala powder, a pinch of turmeric powder (haldi), 1/2 teaspoon black pepper powder, a large pinch of sugar, and continue frying over medium-low heat for another 1-2 minutes.
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| Adding mint-cilantro paste |
Add a coarse paste of 10 mint leaves, 5 coriander leaves (cilantro), and 1/2 teaspoon melon seeds (charmagaz) with about 3-4 tablespoons of water. Stir briskly, cook over medium-high heat till the liver is done to your liking (I personally remove it after 1-2 minutes more), adjust seasonings, and serve with hot jeera rice, rotis, or pulao. I am making Biryani with this, though.
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| Mutton Liver Fry |
