Mutton Liver Curry2021-02-20
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Ready In: 35m
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This information is per serving.
Serving Size1 Cup
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 porotta, roti, and even rice.
- 750 Grams Mutton Liver
- 2 Tablespoons Oil
- 1/2 Teaspoon Shah Jeera
- Few Cinnamon Sticks
- 1 Cup Chopped Onions
- 4-5 Green Chilies
- 1 Teaspoon Turmeric Powder
- 1 Tablespoon Ginger Garlic Paste
- 3 Teaspoons Red Chili Powder
- Salt as per Taste
- 1 Cup Dill Leaves
- 1/2 Cup Curd
- 1 Tablespoon Dry Coconut Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Garam Masala
- Coriander Leaves
Boil water, add 1 teaspoon salt, 750 grams of mutton liver, and boil for 2 - 3 minutes. Drain the water and keep it aside.
Heat 2 tablespoons of oil, add 1/2 teaspoon shah Jeera, and few cinnamon sticks.
Add 1 cup chopped onions, 5 green chilies, and sauté until onions are golden brown.
Add 1 teaspoon turmeric powder, 1 tablespoon ginger garlic paste, and mix well.
Add mutton liver, add 3 teaspoons chili powder, 1 teaspoon salt, and mix well. Close the lid and cook for 2 minutes.
Add 1 cup dill, 1 cup curd, 1/2 cup water, and mix well. Close the lid and pressure cook up to 3 whistles.
Once the pressure releases, take out the lid and mix well.
Add 1 tablespoon coconut powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and cook for 2 minutes.
Add coriander leaves and turn off the stove.