Mutton Liver Pepper Fry
Mutton Liver Pepper Fry is a spicy dry dish prepared with Mutton Liver with whole spices. This Pepper Liver Fry is a great complimenting dish in the Non Veg Thali.
Servings 4 people
Calories 183kcal
Ingredients
For the Roasted Spice Powder
- 1 tablespoon Peppercorn
- 2 Cloves
- 2- inch Cinnamon
- 1 teaspoon Fennel Seeds
For Liver fry
- 2 tablespoon Cooking Oil
- 1 cup Onions finely chopped
- 1 teaspoon Ginger Garlic paste
- 250 grams Mutton Liver
- Salt to taste
- 1/4 teaspoon Turmeric Powder
- 1.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/2 cup Tomatoes finely chopped
- 1 sprig Curry Leaves
- Handful Coriander Leaves
Instructions
For the Roasted Spice Powder
- Heat a pan and when hot add the Peppercorn, Cloves, Cinnamon, and Fennel Seeds. Toss until aromatic.
- Transfer to a plate to cool it down. Grind to a fine powder.
For Liver fry
- Heat a Kadai with oil, add finely chopped onions. Keep stirring until the onion slightly changes colour.
- Now add Ginger Garlic paste and combine well and cook until brown.
- Next, add Mutton Liver along with salt and turmeric powder.
- Cook on high flame for a few minutes, when the liver starts to change the texture.
- Now add Red Chili Powder, Coriander Powder and mix well.
- Add 1/4 cup water and saute well. You can add chopped tomatoes now.
- When the tomatoes turn mushy, add the spice powder and mix well.
- Cook on low flame for 5 minutes. The liver is cooked and the water is all evaporated.
- Add fresh herbs now and serve hot.
Nutrition
Calories: 183kcal | Carbohydrates: 9g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 60mg | Potassium: 367mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15796IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 5mg
Tried this recipe?Mention @cooking4all or tag #cooking4all!