Mutton Liver Curry

Over cooking liver makes it very hard and tasteless.

Ingredients:

Lamb's liver 500Gms
Roasted curry powder ½ tablespoon
Curry leaves 10
Fennel seeds 1 teaspoon
Onions 1 large
Ginger 1 inch piece
Coconut milk or milk 1 cup
Salt
Lime juice 1 tablespoon
Oil 1 tablespoons

Method:

Wash and cut liver into 1 inch cubes. Dice onions and cut ginger into small pieces.

Dry roast fennel seeds and add oil and onions, ginger and curry leaves and fry until onions turn golden.

Add coconut milk, curry powder and salt and cook until the raw smell of curry powder has disappeared.

Now add the liver pieces and cook on low heat until the gravy has thickened. If liver is cooked for a long time it becomes very hard.

When cooked remove from fire and add lime juice.

Variation:

1) You can fry onions in some ghee instead of oil and this gives a different flavour.

2) Also instead of curry powder add charakku powder to get a charakku liver curry.

Mutton Fried Liver

Ingredients:

Lamb's liver 300 Gms
Roasted curry powder 2 teaspoons
Chilli powder 1 teaspoon
Turmeric powder ½ teaspoon
Salt
Ginger 1 inch piece
Onions 1 large
Curry leaves 6
Oil

Method:

Clean and cut liver into 1 inch cube pieces, slice onion thinly into rings, and cut ginger into small pieces.

To the liver pieces, add curry powder, chilli powder, turmeric powder and salt and leave to marinade for 20 minutes.

In a hot pan add 2 tablespoons of oil and fry the onions, ginger pieces and curry leaves until the onions have softened.
And cook further until the pieces had been just cooked.

Now add the marinated liver pieces with the spice mixture to the onions and shallow fry for about 8 minutes turning intermittently.

Prick one piece with a fork and if water or blood runs out you have to fry some more.

From this point onwards, fry further for 3 minutes and drain from oil and remove the liver and the onions etc.

Do not overcook liver as it will turn harder.

Mutton Kulambu

This dish is hot and has gravy and cooked with potatoes and coconut milk and this is a fairly common dish with families who have connections in Malaysia.

Ingredients:

Lamb or mutton 500Gms - can include bones
Onions 2 medium
Coconut milk or milk 2 cups
Fennel seeds 1 teaspoon
Roasted curry powder 2 tablespoons
Green chillies 5
Ginger 1 inch piece
Curry leaves 10
Salt
Oil 2tablespoons
Lime juice ½ tablespoon
Potatoes 200Gms

Method:

Wash and cut meat into ¾ inch cubes. Dice onions, and cut green chillies lengthwise into two. Dice ginger into very small pieces.

lean and cut potatoes into 1 inch cubes.

Dry roast fennel seeds until they turn golden brown, add 1 tablespoon oil and fry onions until they turn soft, add ginger pieces, green chillies, curry leaves and cook further until onions turn golden.

Now add the meat, salt, curry powder, 1 cup warm water, and cook covered for 5 minutes or until meat is cooked half way.

Now add the potato pieces, stir and cook for another five minutes in the liquid that is there in the pan.

Now add coconut milk. The liquid should be just above the level of meat and potato.

Cook on gentle heat until meat is cooked, simmer till gravy thickens a little or to your liking.

Remove from fire and add lime juice and set aside for 20 minutes before eating.

This dish goes well with rice, string hoppers, pittu etc.

Mutton Curry

                       Mutton Cuirry

This is the meat curry cooked normally at homes. This has some amount of gravy and mildly hot.

Ingredients:

Lamb or mutton 500 g - can include some bones
Roasted curry powder 1 ½ tablespoon
Onions 1 large
Ginger 1 inch piece
Curry leaves 10
Fennel seeds 1 teaspoon
Oil 2 tablespoon
Lime juice ½ tablespoon
Coconut milk or milk 1 cup
Salt to taste

Method:

Wash and cut meat into ¾ inch pieces, drain and set aside. Dice onions and cut ginger into very small pieces.
In a pan place the fennel seeds and heat until they turn golden, add the oil and fry the onions until golden brown. Now add curry leaves and ginger pieces and fry further for one minute.
Add the meat, salt, curry powder and ½ cup warm water and stir, cover and cook in low flame until all the liquid has been absorbed, occasionally stirring.

Add the milk and cook further until meat is cooked and soft. When the gravy has thickened, remove from fire and add the lime juice and leave for 20 minutes to rest before eating.

This can be cooked in microwave as well. Fry onions etc as in paragraph one and mix with meat, salt and water and cook in microwave for 20 minutes in low heat occasionally stirring. When cooked add the milk and cook further until well cooked and liquid has reduced to half. Remove dish from heat and add lemon juice and rest for 30 minutes before consuming. (Please see microwave dishes) Click here