Mutton Liver Fry

by RosyMathew
Mutton Liver Fry is a very tasty non-vegetarian dish beholding nostalgic memories and is widely known as a comfort food. Liver, one of the best portions of the lamb, is coated in a mixture of spices mainly pepper and marinated. Mutton Liver Fry is a popular street food and makes a great side dish that sets your mouth watering. Cooking mutton liver is bit tricky. Care should be taken not to overcook and liver turns out to be a rubber like texture. Mutton liver should be soft and juicy. Mutton liver is very tasty and nutritious too. Rich in Vitamin A, mutton liver is good for growing young children and lactating mothers.
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Votes: 13
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Liver(cut into small pieces) - 500 gm
  • Turmeric - 1 small
  • Dry chillies(Kollamulaku) - 10 nos
  • Coriander - 2 1/2 tbsp
  • Pepper - 1 tsp
  • Cumin seeds(Jeerakam) - 1 pinch
  • Red onions(sliced, Kunjulli) - 1/2 cup
  • garlic(sliced) - 3/4 tsp
  • Ginger(sliced) - 1 tsp
  • Cinnamom(Karugapatta) - 2 sticks
  • Cloves(Grambu) - 8 nos
  • Curry leaf - 1 stem
  • Vinegar(As reqd) -
  • Salt(As reqd) -
  • Coconut oil - 3 tbsp
  • Ghee - 1 tbsp
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Liver(cut into small pieces) - 500 gm
  • Turmeric - 1 small
  • Dry chillies(Kollamulaku) - 10 nos
  • Coriander - 2 1/2 tbsp
  • Pepper - 1 tsp
  • Cumin seeds(Jeerakam) - 1 pinch
  • Red onions(sliced, Kunjulli) - 1/2 cup
  • garlic(sliced) - 3/4 tsp
  • Ginger(sliced) - 1 tsp
  • Cinnamom(Karugapatta) - 2 sticks
  • Cloves(Grambu) - 8 nos
  • Curry leaf - 1 stem
  • Vinegar(As reqd) -
  • Salt(As reqd) -
  • Coconut oil - 3 tbsp
  • Ghee - 1 tbsp
Votes: 13
Rating: 4
You:
Rate this recipe!
Instructions
  1. Powder turmeric and then crush all the ingredients except garlic and mix with liver.
  2. Add required water, garlic and curry leaves.
  3. Add vinegar and salt and cook till dry.
  4. Heat coconut oil and ghee and fry the small onions.
  5. Add the cooked liver and fry till dry.
  6. Crushed pepper can be added to Kerala Mutton Livery Fry while tempering.
  7. Enjoy the Kerala Mutton Liver Fry with porotta or rice.
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13 comments

curryadmin
Sailaja February 14, 2004 - 12:00 am

Abs tasty recipe….my husband just loved it.
Alternative could be …once the liver is well cooked.Heat a kadai and add 1 tsp oil and add some curry leaves and a pinch of garam masala and add the cooked liver and toss around till well coated for a few seconds.

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curryadmin
Rhea February 13, 2004 - 12:00 am

I tried the recipe last nite and it was fantastic. Everyone loved it. Its very easy to prepare and has the best taste. Thankyou for your contribution.

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curryadmin
jelin March 29, 2004 - 12:00 am

very good,a must try recipe

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curryadmin
dany July 1, 2004 - 12:00 am

Can I use chiken liver instead? If not does anyone have a chicken liver fry recipe?

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curryadmin
ROHITH August 23, 2004 - 12:00 am

I TRIED THIS RECIPE WITH CHICKEN LIVER AND IT CAME OUT REALLY GOOD!!!!!!!!!!!!!!!!! THANKS FOR THIS RECIPE….

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curryadmin
nm June 11, 2004 - 12:00 am

Loved it wanted to make it hence wanted to take print out but all the time a message popped up saying NO NO NO copying… atleast give a print option my computer unfortunately is not kept in kitchen 🙁

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curryadmin
liju January 23, 2005 - 12:00 am

g8 taste..though it was a little too spicy

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curryadmin
GK December 21, 2004 - 12:00 am

yummy recipe… don`t overcook the liver.. (max 10 mins)else, it will become chewy..

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curryadmin
deepa June 5, 2007 - 12:00 am

Thank you for this wonderful recipe, Rosy !

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curryadmin
dia October 21, 2008 - 12:00 am

it was bad:( done small variations used chickn liver,instead of kunjulli added 1 medium red onion.its colour was not dark,how to make it dark!plz suggest!!!!

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curryadmin
t November 26, 2003 - 12:00 am

Tried it yesterday…..came out good. Thought it was a lil hot, will reduce the amount of chilli and pepper the next time.

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curryadmin
manju October 29, 2003 - 12:00 am

tried the recipe…turned out really good.

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curryadmin
P. Sashi January 13, 2004 - 12:00 am

This was a great recipe. My family really enjoyed it. Thank you Very much.

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