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Mutton Liver with Spring Onions – Windhu Kitchen

Mutton Liver with Spring Onions

  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 20m
  • Ready In: 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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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


Step 1

Boil 200 grams of the mutton liver for 5 minutes.

Step 2

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.

Step 3

Add 1 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, and fry until the rawness smell goes away.

Step 4

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.

Step 5

Mix well and close the pressure cooker lid. Cook up to 2 whistles.

Step 6

Once the pressure release checks if the liver is cooked or not, then pressure cook for 2 more whistles.

Step 7

Add 1 tablespoon dry coconut powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 cup spring onions, and mix well.

Step 8

Once the gravy thickens, turn off the stove and garnish it with coriander leaves.

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