Mutton liver fry is a mouthwatering dish craved among mutton lovers across India.
This recipe makes for a great accompaniment as a starter. The recipe involves mutton liver as the core ingredient. The mix of all other exotic spices infuses an aromatic flavor.
500gm Mutton Liver Pices
8Table Spoon Oil
1/ 2 Tea Spoon Jeera
1/ 2 Tea Spoon Garam Masala
2Medium Size Onion
1Heaped Table Spoon Ginger Garlic Paste
1Table Spoon Chopped Dhania Patta
1 Chopped Tomoto
0 For Powdered Masala: Add Given Components ---
1/ 2 Tea Spoon Haldi Powder
1Tea Spoon Jeera Powder
1Tea Spoon Dhania Powder
1Tea Spoon Red Chilly Powder
1/ 2 Tea Spoon Salt
1Table Spoon Desi Ghee
Wash the mutton liver thoroughly.
Heat oil in a non-stick kadai. Put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala and onion. Stir for some time over medium flame for 2 mins.
Add ginger-garlic paste and stir everything for 2 mins.
Add powdered masalas (except garam masala powder), mutton liver, salt and tomato. Stir for 3 mins.
Cover the kadai with a lid and let the mutton liver cook for 5 mins on slow flame.
Open the vessel. Stir and put garam masala powder.
In our busy lives, we often settle for what’s convenient. Today, most of us do not have easy access to high quality, bona fide avenues to source our products from. As a result, our priorities have shifted farther from tradition, authenticity and purity toward accessibility and compromise.