Mutton Liver Fry

Method

1. 1

   Prepare liver: Wash 500g mutton liver under cold running water. Cut into 2-cm cubes. Soak in cold water with a pinch of turmeric for 10 minutes. Drain and pat dry.

2. 2

   Marinate: Mix liver with 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp garam masala and salt. Marinate 20 minutes.

3. 3

   Fry shallots: Heat 3 tbsp sesame oil. Add 1 cup sliced shallots and fry on medium heat 8-10 minutes until golden.

4. 4

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.

5. 5

   Add tomatoes: Add 2 chopped tomatoes and cook 6 minutes until soft.

6. 6

   Add spice powders: Add 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add marinated liver: Add liver pieces and toss on high heat 5-6 minutes — liver cooks quickly.

8. 8

   Check doneness: Cut a piece — the inside should be just cooked through with no pink remaining.

9. 9

   Dry out: Cook uncovered on medium-high heat 3-4 minutes until masala clings to the liver.

10. 10

    Serve: Add fresh curry leaves and adjust salt. Mutton liver fry should be dark and dry. Serve with steamed rice or as a side dish.