Mutton Liver Roast
Kerala-style dry fry where mutton is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 4 servings
- Mutton liver : 500 gm
- Onion : 1 no
- Garlic : 3 cloves
- Ginger : 1 inch piece
- Curry leaves : 1 spring
- Coriander powder : 1 ½ tsp
- Garam masala : 1 tsp
- Chilly powder : 1 ½ tsp
- Turmeric powder : 1 tsp
- Salt, to taste
- Oil : 1 tsp
Preparation
Step 1
Cook liver using grinded ginger, garlic, salt, little turmeric powder, chilly powder, coriander powder and garam masala and water.
Step 2
Heat a pan add oil and when it gets hot add onion and give it a good stir.
Step 3
Add rest of the powders to it and give it a good stir.
Step 4
Add curry leaves to it and give it a good stir.
Step 5
Then pour this batter to the cooked liver or do the reverse and reduce flame and give it a good stir.
Step 6
Close it and keep in a reduced flame until all the water gets leaved.
Step 7
Transfer to the serving dish.
Tip
If the gravy reduces too fast before the meat is tender, add hot water in small amounts. Cold water toughens the meat.
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