My Quarantine Kitchen and Mutton Liver Masala
When the going gets tough, the tough eats liver. Don’t Google that, that’s not what probably ANYONE said. But, I am saying it, and I am bored enough to say it, and after shutting myself in my house for the last 50+ days and not meeting a single friend of mine is sort of making me cynical.
However, 1) I am alive,
2) I am eating food,
3) I have a roof over my head, and
4) I am safe,
and therefore, no complaints. I’m also pretty sick of this Covid-19 thing. Well, is it okay to be sick of hearing about one thing over and over and over again? I swear to God, living under the shadow of plague is terrifying. Perhaps that’s what gives birth to hypochondria, or the sense of being eaten alive, even when you aren’t.
I babble. Forgive me. On to the Mutton Liver Masala.
Currently, we have a couple of places that are supplying meat, and I am picking up about 15-16 days’ worth in one go. I am prudent, so I also have this tendency of bringing my bounty of produce and meats home, sanitising them, and then label and put them in various corners of my fridge, to be consumed on a later date. So far, I have obtained, apart from everything else, a healthy amount of respect for my younger self who was smart enough to know that freezing in portions rather than a huge concrete mass is far easier for the purpose of meal planning.
It is in this light the Mutton Liver Masala Recipe was born. I had run out of nuts at home, and I really wanted something slightly nutty to finish the recipe. I utilised, in the end, some of the white sesame seeds I had. I pounded them at first and added, but the texture was too gritty. So, on the second attempt, I decided to grind it coarsely with some water, and then strain it. This time, the lack of texture made me miss nuts.
So, on the third try, I made a fine paste, and then added it all in. The result is deliciously nutty and toasty with a touch of silkiness that sesame provides. I have also tried it with toasted sesame, but the amount I used made the dish way too nutty for my taste, so I switched back to my fine paste for this Mutton Liver Masala Recipe. I have also used cashew paste as well as poppy seed paste for this recipe, as well as finished with some cream in the end. All of that is great, but, for some reason, the texture and flavour that following this recipe in its exactness gives you is so satisfying, that you would not be able to really replicate it.
So, without further ado, let’s talk recipe!
How to Make Mutton Liver Masala
First, be okay about the fact that this can actually be made with small pieces of meat, like chicken, or prawns, as well as chicken liver, or beef/pork liver. A lot of people don’t like the metallic flavour of liver, and I tend to soak the liver in a bit of buttermilk or plain milk at times to reduce it, which is why the first thing you need to do is create a marinade and soak your liver in it for at least an hour, two would be better.
Step One: Anointment
Marinate 250 gm. mutton liver, cut in 1-inch pieces, with 50 ml. yogurt, 1 tsp Kashmiri chilli powder, or paprika (Sweet), 1/2 tsp turmeric powder, 1 tsp garlic paste or powder, 1/2 tsp coriander powder (optional), and salt and pepper to taste. Apply this well on the liver pieces and leave it be for awhile.
Step Two: Selection of Veg
So, this step is skippable, but I sort of like having my Mutton Liver Masala with a bit, mind you, just a bit, of vegetables. I really like bell peppers and green beans – both cook fairly fast and that’s what you are looking for. I used 1/4th cup of diced bell pepper (i used red bell pepper), and it worked very well.
Step Three: Prepping the Sesame
Take 11/2 tsp sesame seeds and soak in a bit of water. Drain and make a fine paste with some water. Add more water to make it runny, but not too much, about 1/4th cup. If you are using poppy seed, almond paste, or cashew paste, this is when you make a paste of it and add water to it.
Step Four: Fire Power
Heat 2-3 tbsp oil (I used mustard, but you can literally use any good quality mostly neutral fat. No, Mustard oil isn’t neutral. Yes, I am a hypocrite. Screw this, I want to leave this planet now.), and add 1/4th tsp whole cumin, 2 cardamoms, 1/2 – inch stick cinnamon, and 4-5 dried red chillies. The last one is solely for my benefit – I love eating them after they finish cooking.
Once the cumin splutters, add 1 small red onion, sliced, about 1/4th cup. Stir it well, add a pinch of salt and let cook till its golden. Add pieces of liver and the marinade and stir over medium-high heat till the meat sears in all sides. Once that happens, add a bit of water, cover, and cook over low flame for 10 minutes.
Step Five: Introducing the Peppers
Add the peppers and then add a bit more water and let the meat and peppers cook. Then, add the sesame seed paste, and stir well to loosen up the fond gathered in the sides of the cooking vessel. At this point, cover and cook for another ten minutes. Then open the cover and throw in a handful of chopped coriander. Adjust seasoning as required (salt, sugar), and remove from heat. Serve garnished with some eggs, halved.
This Mutton Liver Masala literally takes less than an hour to prep, and tastes incredible. We serve it with some rice or rotis. You can also find my Mutton Liver Fry Recipe here. and if you have an interesting recipe involving offal, let me know.
