Mutton Liver with Spring Onions
Updated: Sep 23
Mutton Liver Curry is a high protein and fat-rich dish, and vital nutrients. it has unique flavors and tastes just delicious when cooked in a spicy gravy. It is also commonly served as a side dish with parotta, roti, and even with rice.
Cuisine: Indian Course: Main Serves: 4
Prep Time: 15 Min Cook Time: 20 Min Total Time: 35 min.
Nutritional Info: Serving Size: 1 Cup
Calories: 300 Carbs: 5g. Fat: 17g. Protein: 33g
200 grams of Mutton Liver
2 Tablespoons Oil
1 Teaspoon Shah Jeera
1 Cinnamon Stick1 Chopped Onion
1/2 cup Spring Onion Scallops
1 Teaspoon Turmeric Powder
1 Teaspoon Ginger Garlic Powder
2 Teaspoons Red Chili Powder
Salt as per taste
1 Cup Curd1 Cup Water
1 Tablespoon Dry Coconut powder
1 Teaspoon Coriander Powder
1/2 Teaspoon Garam Masala
1/2 Cup Spring Onions
Boil 200 grams of the mutton liver for 5 minutes.
Heat 2 tablespoon oil in a pressure cooker, add 1 teaspoon shah Jeera, 1 cinnamon stick, 1 chopped onion, 1/2 cup spring onion scallops, and fry until onions are light golden brown.
Add 1 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, and fry until the rawness smell goes away.
Add mutton liver, 2 teaspoons of red chili powder, salt as per taste, 1 cup curd, 1 cup water and cook for 10 minutes with closed lid.
Mix well and close the pressure cooker lid. Cook up to 2 whistles.
Once the pressure release check if the liver is cooked or not. If not then pressure cook for 2 more whistles.
Add 1 tablespoon dry coconut powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 cup spring onions, and mix well.
Once the gravy thickens turn off the stove and garnish with coriander leaves.
Watch the Video for Procedure: