Mutton Liver Pepper Fry Easy
Slow-roasted in coconut oil with a generous hand of spices, this mutton fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 250 g Liver sliced into small pieces
- 1 nos Onion — sliced
- Ginger garlic paste - 1 tbsp
- 4 nos Green chillies — slit
- Garam masala A pinch
- 2 tsp Chilly powder
- 2 tsp Pepper powder
- 3 tsp Coriander powder
- Salt, to taste
- OIl, to taste
- Curry leaves, a few
Preparation
Step 1
For preparing mutton liver pepper fry, marinate liver with ginger-garlic paste, salt, garam masala, coriander and chilly powder.
Step 2
Cook it with little water. Drain water and set aside.
Step 3
Warm the oil in a kadai, add onion, green chillies and curry leaves. Fry for 3 minutes.
Step 4
Add the cooked liver and fry again. Add pepper powder and toss well.
Step 5
Mutton liver pepper fry is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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