Mutton Liver with Spring Onions2021-02-21
- 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 parotta, roti, and even with rice.
- 200 grams of Mutton Liver
- 2 Tablespoons Oil
- 1 Cinnamon Stick
- 1 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 Curd
- 1 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 a closed lid.
Mix well and close the pressure cooker lid. Cook up to 2 whistles.
Once the pressure release checks if the liver is cooked or 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 it with coriander leaves.