Mutton Liver is said to be a very healthy dish. This has lots of medicinal values and are prescribed to patients recovering from various diseases. This has large iron content and are often prescribed for those with anemia.
Apart from the nutrition side, this is very tasty too. One day, we suddenly had a great craving for liver and we searched in and around walmart and could find only Beef liver. As we hadn't tasted that before, we were a bit reluctant to get that. Later we found this in the Halal market and were so happy to pick it out.
Mutton Liver -- ½ kg
Shallots/Pearl onions -- 250 gm
Ginger -- 1 inch piece
Garlic -- 5 – 6 cloves
Green chillies -- 5 -6
Tomato -- 1
Turmeric powder -- 1 tsp
Pepper powder -- 1 ½ tsp
Curry leaves -- 3 springs
Coriander leaves -- few
Oil -- 2 tbsp
Salt -- to taste
Preparation of Liver Fry:
Cut the liver into cubes and wash them atleast 5 – 6 times under running water. This will have lot of blood and make sure you clean almost completely. You will still find traces when emptied into another vessel.
Pressure cook the liver with salt, turmeric powder and pepper powder. I cooked it for 3 or 4 whistles. Do not add water.
Add oil into a pan and fry the thinly sliced pearl onions, green chillies, ginger and garlic until the pearl onions are translucent. Add the sliced tomatoes and curry leaves and let it cook until the tomatoes are squishy.
Add the cooked liver with the excess water. Let it dry until the required gravy thickness is obtained. Optionally you can add coconut milk to get a thicker gravy.
Add the coriander leaves and a pinch of pepper powder few minutes before turning off the flame.
This goes well with appam, puttu, chapathi etc.