Mutton Liver Curry

Its been a month I am on travel and enjoyed the rain and awesome climate in Kannur, Kerala. Today i am sharing with all is a tasty and authentic my home recipe of cooking Mutton Liver Curry. This is a recipe been passed from one generation to the other by my grandmum, mum and now its me. The taste and ingredients never changed and i still remember relishing the liver curry with chapathi. So here is this recipe from my family to all my friends. Love cooking and eating and enjoy life friends :) :)

Ingredients:

Mutton Liver - 250gms (cut to cube pieces)

Onions - 2 medium (sliced)

Tomato - 1 medium (sliced)

Green chillies - 2 nos (slit to half)

Ginger - 1 small piece (chopped)

Garlic - 5 pods (chopped)

Curry leaves - 2 string

Cloves - 3 nos

Cinnamon - 1 stick

Turmeric - ½ tsp

Red chilli powder - 2 tsp

Coriander powder - 1 tsp

Meat masala - 1 tsp

Black pepper powder - 1 tsp

Black pepper corns - 1 tsp (for garnishing)

Curry leaves - 1 string (for garnishing)

Water - ½ cup

Salt - to taste

Oil - 2 tbsp

Preparation:

- Cut, clean and keep the liver aside.

- Heat oil in a cooker, add cloves, cinnamon and heat for a sec. Now add onions, ginger, garlic, green chilli, curry leaves and saute till onions turn translucent.

- Now add the tomatoes and saute till soft and mushy.

- Add all the powders (turmeric, red chilli, coriander, meat masala, black pepper) and fry till raw smell goes.

- Now add the cut liver pieces, salt and mix well. Add water, let the liver cook for 3 whistles.

- Once done, open cooker and let the water reduce to a thick masala.

- Spicy and delicious Liver fry is ready to serve. Garnish with pepper corns and curry leaves.

- Serve hot with Poori, Chapathi and even a side dish for Rice.

Note:

- Liver should never be overcooked. If over cooked, they turn to be very rubbery.

- Liver should always be cooked with little water.

- Adjust spice and salt according to taste.