Kerala Mutton Liver Fry
This mutton, known locally as Aattirachi Karal Varattiyathu, is a cherished dish that perfectly encapsulates the bold and aromatic flavors of Kerala cuisine.
Ingredientsfor 4 servings
- 500 g Mutton liver Cut in cubes
- 1 nos Onion — chopped
- 1 nos Tomato — chopped
- 1 tsp Pepper
- 1/4 tsp Turmeric powder
- 1 tbsp Cumin seeds — powdered (Jeerakam)
- Salt, to taste
- 2 tbsp Ghee
Preparation
Step 1
Mix together black pepper powder, cumin powder, turmeric and salt.
Step 2
Marinate the cubed liver with the above mixture for at least 1/2 hour.
Step 3
Heat ghee in a pan or a kadai.
Step 4
Fry onions, till golden brown.
Step 5
Add chopped tomato and fry, till pulpy.
Step 6
Add the marinated liver chops.
Step 7
Add little water (about 1/2 cup).
Step 8
Remember to use as little water as possible, since excess water would cause the liver chops to harden.
Step 9
Cover with a lid and cook, till done. Serve hot.
Tip
Low and slow is the only way with mutton. Rushing the cooking gives you tough, chewy meat instead of fork-tender pieces.
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