Friday, September 22, 2017

 

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.