Mutton Liver Fry
A proper Kerala fry — mutton tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.
Ingredientsfor 3 servings
- 500 g Liver — cut into small pieces
- 1 small Turmeric
- 10 nos Dry chillies (Kollamulaku)
- 21/2 tbsp Coriander
- 1 tsp Pepper
- 1 pinch Cumin seeds (Jeerakam)
- 1/2 cup Red onions — sliced (Kunjulli)
- 3/4 tsp Garlic — sliced
- 1 tsp Ginger — sliced
- 2 Sticks Cinnamom (Karugapatta)
- 8 nos Cloves (Grambu)
- 1 Stem Curry leaf
- Vinegar, to taste
- Salt, to taste
- 3 tbsp Coconut oil
- 1 tbsp Ghee
Preparation
Step 1
Powder turmeric and then crush all the ingredients except garlic and mix with liver.
Step 2
Add required water, garlic and curry leaves.
Step 3
Add vinegar and salt and cook till dry.
Step 4
Heat coconut oil and ghee and fry the small onions.
Step 5
Add the cooked liver and fry till dry.
Step 6
Crushed pepper can be added to Kerala Mutton Livery Fry while tempering.
Step 7
The Kerala Mutton Liver Fry with porotta or rice.
Tip
Whole spices — cardamom, cloves, cinnamon — go in early with the oil. They need time to infuse their flavour into the fat.
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