Ingredients
Equipment
Method
Step 1: Clean the Liver
- Rinse the mutton liver under cold water and remove any visible membranes or veins. For a milder flavor and softer texture, soak the liver in milk for 10–15 minutes and drain well before cooking.
Step 2: Prepare the Masala Base
- Heat oil in a heavy-bottomed pan or kadai. Add sliced onions and sauté until golden brown. Add green chilies and curry leaves and cook for another minute.
Step 3: Build the Flavor
- Add ginger-garlic paste and cook until the raw aroma disappears. Stir in red chili powder, turmeric powder, coriander powder, and black pepper powder. Cook until the oil begins separating from the masala.
Step 4: Cook the Liver
- Add the cleaned liver cubes and mix gently so that every piece is coated with the masala. Cook uncovered on medium-high heat for 5–6 minutes.
Step 5: Simmer Until Tender
- Reduce the heat, cover the pan, and cook for 7–8 minutes. Stir gently once or twice. Cook until the liver turns brown and the oil starts separating.
Step 6: Finish and Garnish
- Remove the lid and increase the heat slightly. Add garam masala, salt to taste, and lemon juice. Fry for another 2–3 minutes for a slightly crisp exterior. Garnish with fresh coriander and serve hot.
Notes
- Soaking the liver in milk helps reduce its strong smell and keeps it soft.
- Avoid overcooking, as liver becomes tough and rubbery.
- Do not add water; the liver releases enough moisture during cooking.
- Fresh liver gives the best texture and flavor. Variations Andhra Style:
Add extra green chilies, crushed garlic, and curry leaves for a fiery version. Kerala Style:
Use coconut oil and add grated coconut and fennel seeds. Dhaba Style:
Finish with a spoon of ghee and a little kasuri methi. Keto Version:
Skip onions and cook with butter, garlic, and extra black pepper. Storage - Refrigerate leftovers in an airtight container for up to 2 days.
- Avoid freezing, as the texture becomes grainy.
- Reheat in a pan with a few drops of water to prevent drying. Serving Suggestions - Roti
- Jeera rice
- Dosa
- As a spicy tea-time snack
- Avoid overcooking, as liver becomes tough and rubbery.
- Do not add water; the liver releases enough moisture during cooking.
- Fresh liver gives the best texture and flavor. Variations Andhra Style:
Add extra green chilies, crushed garlic, and curry leaves for a fiery version. Kerala Style:
Use coconut oil and add grated coconut and fennel seeds. Dhaba Style:
Finish with a spoon of ghee and a little kasuri methi. Keto Version:
Skip onions and cook with butter, garlic, and extra black pepper. Storage - Refrigerate leftovers in an airtight container for up to 2 days.
- Avoid freezing, as the texture becomes grainy.
- Reheat in a pan with a few drops of water to prevent drying. Serving Suggestions - Roti
- Jeera rice
- Dosa
- As a spicy tea-time snack